THE MILL & BAKERY

GRAIN

We keep it whole and we keep it local. 

The grain and the grain farmer are our first priority in the bakery and mill. We source our grains from a diverse mix of farmers throughout the Northeast whose farming values reflect our own - sustainable & regenerative to the soil, land and ecosystem.

We use only whole grains in the bakery, ensuring that we’re valuing as much of the farmer’s work as possible, as well as maintaining as much of the nutrition and flavor for our eaters. Our bakers experiment with particular styles, techniques and product offerings that showcase the diverse varieties of grain we use.

MILL

Freshly milled flour is wildly special. Our New American Stone Mill acts as both an agricultural tool to support the farm as well as a culinary tool to aid the bakery. It allows us to work directly with local and regional farmers and their diverse range of grains with characteristics shaped by the unique characteristics of each season.

TIME

Just as we do with our soil for our veg, we rely on the power of micro-organisms, via our sourdough cultures, to do much of the work. Long, slow fermentation allows the sourdough to break down the grain - accentuating its flavor and helping to unlock its deepest nutritional possibilities. 

Our loaves are dark in color and deep in taste. Each one is a chance for us to connect community, land and health to one another.