Two years ago we switched to a small regional mill, and the difference was immediate — in flavor, in texture, and in how the dough behaves under our hands.
Fresh-milled flour from grain grown closer to home holds more of its character. Our crumb got more open, the crust deepened, and the wheat itself started to taste like something again.
Buying local also means we know exactly where our most important ingredient comes from. For a bakery built on a handful of ingredients, that matters more than anything.