Freshly Stone-milled Flour
100% of our flour is freshly stone-milled by Deep Roots Milling, who use renewable water power at historic Woodson’s Mill in Lowesville, VA. They source chemical-free and organic grains from small farms across the Mid-Atlantic and custom mill some of our own grains.
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Our bread undergoes a 24-hour fermentation using our own starter (the one we started in 2014!) as a leavening agent and most loaves contain no packaged yeast. This creates a more nutritious, easily digestible, complexly flavored loaf.
Wood Fired Oven
Our bread is baked in an oven that is completely heated by wood! We use the residual heat from fires burned the day before the bake day. Our oven was custom built for us by Jeremiah Church of Boreal Heat in Oregon.