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Flour and Milling
Fresh-Milled Flour Enhances Flavor and Nutrition of the BreadFlour is the main component in bread and is (or should be) the main contributor of flavor and nutrition. That is why the Farmhouse Bakery uses an old fashioned process with a stone mill.
The bakers are up before the crack of dawn milling organic wheat into fresh flour each bake day. This fresh milled flour is used to bake delicious bread the same day to assure that there is maximum flavor and nutrients without adding any enhancers, chemicals or preservatives.
The four hundred pound granite stones in the mill turn slowly to gently grind the wheat into fresh flour, maintaining a flour temperature of about 70 degrees, a time honored process that achieves the best flavor, a dramatic increase in fiber, vitamins and nutrients. No need to add anything artificial!