We’re making a shift in the way we think about bread—moving toward freshly milled wheat berries and whole gluten-free grains. And it’s not just about flavor. It’s about nutrition, integrity, and stepping away from the processed norm that’s dominated baking for too long.
There’s more to come on this soon, but here’s the short version:
Most of the flour used today is highly processed. When wheat is refined into white flour, the outer bran and germ are removed—along with most of the fiber, healthy fats, and essential nutrients like B vitamins, iron, magnesium, and zinc. The result? A product with very little nutritional value. To compensate, commercial mills add back a small handful of synthetic vitamins and label it “enriched.” But it’s a poor substitute for what nature intended.
By milling whole grains on-site, we preserve the full nutritional profile of the wheat—nothing stripped, nothing lost. And the taste? It’s a world apart: rich, nutty, and alive.
We’re experimenting with a wide variety of wheat berries and gluten-free grains to create bread recipes that challenge the tired reputation of “health food.” Our soft whole wheat loaves are tender and craveable. Fresh-milled flour behaves differently, and it’s been a learning process—but with the right recipes, the results are both nutritious and genuinely delicious.
The same principle applies to our gluten-free baking. Most commercial blends rely on refined starches like corn or white rice flour, which offer structure but not much else. White rice, in particular, is usually stripped of nutrients and then enriched artificially. And with the rising cost of gluten-free products, that’s a lot to pay for very little.
By grinding whole grains like sorghum, millet, and brown rice in-house, we’re offering the most nutritious gluten-free breads we can—while also keeping better control over our budget, so we can continue offering them.
This isn’t a trend. It’s a return to bread that feeds both body and soul. Do the research. Taste and feel the difference.
This content is for informational purposes only and reflects our own research and baking practices. It is not intended as medical or nutritional advice. Please consult your healthcare provider for personalized dietary guidance.