THE MILL & BAKERY
WHOLE 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. In order to honor that, sourcing and respect for the grain comes first.
Sourcing:
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 prioritize baking with the most local grain currently possible, grown by island farmer Dan Sternbach at Lost & Found Grain
Respect:
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 and with it, this choice not to sift off any parts of the grain.
STONE 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 fermentations allow the sourdough to break down the grain in ways that accentuate their most favorable flavors and helps unlock the deepest nutritional possibilities of each.