Organic Baking

“Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It’s not coincidence that we say bread is the staff of life.” – Lionel Poilane

We have been baking breads using organic grains for two decades, long before it was easily available and log before our government decided to create special USDA seal of approval. We believe that everything organic is based on relationships and interdependence. The more seamless and direct the contact between elements of a process, the more pure the outcome is likely to be.

Our organic flour comes from wheat grown in fields that we can visit. The farmer who owns those fields delivers his grain to a miller whom he knows well. Robert, our miller, grinds the grain with the knowledge and understanding of the precise baking qualities that we prefer.

When we want to know how well a particular grain is growing this year, we simply pick up the phone and call our miller. We discuss many aspects of baking, bakeries, grains, farming, cultivars, economics, organics and the ups and downs of family business. Through our miller, we have learned how to be better bakers, how to maximize yields and above all, we have come to understand how breathtakingly dependant we are on an abundant crop of healthy wheat!