Good bread.
Made close
to home.

Why add whole grain?

More from every bake.

Why does so much modern baking begin with flour that has had the bran and germ removed, along with much of the grain’s fiber, nutrients, oils, and distinctive character? Baked goods should be enjoyable, so why leave all that flavor behind?

I enjoy treats too, so I am not interested in adding whole grain simply to make something sound healthier. I use it because it can bring so much flavor and character. Think of granulated sugar, which has had all of its flavorful molasses removed. Sometimes that clean, neutral flavor is exactly what a recipe needs, but other times the molasses is what makes it special. The same is true of grain.

Different grains, and even different varieties of wheat, bring their own flavors and textures. Some are warm and nutty, while others are mild enough to blend quietly into a soft bread or pastry. My goal is to balance whole-grain and refined flours according to what makes each recipe taste and feel its best. When something is meant to be a treat, it is still very much a treat.

Freshly Milled

Whole-grain flour naturally has a shorter shelf life than refined flour because it retains the germ and its delicate oils. I mill my grains shortly before mixing each dough or batter so I can use the flour while its aroma, flavor, and character are at their freshest. At the moment, I fresh-mill only wheat because I do not yet have a separate mill for grains that do not contain gluten.

Not a compromise. Just thoughtful baking that brings more of the grain’s natural flavor and character to the breads and treats we love.