About 40% of the flour we bake with is milled in house. This allows us to work directly with local grain farmers, requesting specific wheats and keeping up to date on harvest notes. It also allows the bakers to respond in real time to the varying qualities they notice in the wheat, and guarantees the absolute freshest flour for our breads.
Our stone-milled Wisconsin flour is available to purchase in our cafe. We do not sift out the most nutrient-rich part of the grain - the germ - which is packed with healthy fats and proteins, but is not long-term shelf stable. Accordingly, our flours should be used within a month of purchase, or stored in the freezer and used within 4 months.
Whole Wheat Flour - whole grain blend of spring and winter wheat - notes: nut, earthy, malty
Kamut Khorasan whole wheat flour - ancient durum wheat, distinctly yellow - pasta, pastry + bread, notes of graham cracker, spice, honey
High-Extraction Bread Flour - bread flour with all germ + smallest bran particles intact, notes: nut, earthy, malty
Rye Flour - whole rye flour, good in pastry & breads, notes: earthy, hay, malt
Polenta - coarsely ground whole yellow flint corn
Our Austrian stone mill is currently producing whole grain flours milled from Wisconsin grown grains. Most of our loaves in production include our in-house milled flour. Stop back or stay posted on social media for updates. Check us out in the video below on Wisconsin Foodie. Fast forward to 21:40 to hear about our owner Drew chat about our mill!
““It’s interesting, it tastes really good and it gets people thinking about the grain they’re eating,” he said. “That’s what I’m after. With the mill and being able to select different types of grains and varieties of wheat, it gets people thinking a lot more about a really basic food source.” - Drew, owner of Madison Sourdough”