THE MILL & BAKERY
In the hands of our miller-bakers, our bread begins long before it reaches the oven. The pursuit of deeper flavor, greater nutrition, and a more meaningful connection to the land comes down to three simple things: the whole grain, the mill, and time.
WHOLE GRAIN
We keep it whole, we keep it local.
Grain - and the farmers who grow it - are the foundation of everything we create in our bakery. We source our grains directly from farmers throughout the Northeast whose regenerative practices reflect our own, prioritizing the most local grain available - including grain grown here on Martha’s Vineyard by Dan Sternbach of Lost & Found Grain.
Once milled, we leave the flour unsifted - preserving the full nutrition, flavor, and character of each harvest.
STONE MILL
Freshly milled flour changes everything.
Our New American Stone Mill transforms what our bakers are able to create by enabling us to mill grain as needed, fresh and in-house. Because we mill ourselves, we can work with a wider range of regional grains and adapt our process to each grain variety and harvest. Our breads and pastries are built to express those differences - each grain varietal bringing its own unique structure, aroma, and depth.
An important link between grain growers, miller-bakers and our bakery offerings, stone milling is a culinary art. The miller takes their lead from the grain by controlling texture, extraction and timing - elements that shape both flavor and fermentation in profound ways.
+ TIME
Time is an ingredient.
As with our soil, we rely on the work of microorganisms in our baking. Through long, slow fermentation, our sourdough culture breaks down the grain - deepening flavor and unlocking its full nutritional potential.
Our loaves are dark in color, with depth of flavor that comes only from time. Each one is a reflection of grain, process, and place - connecting the land to full nourishment.
