Stone Mill Breads | Artisan Bakery (Sample Design)

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STONE MILL BREADS

FLOUR

It starts with flour we stone-mill ourselves, every Monday.

GRAIN

Whole wheat, rye and spelt from two farms within a day's drive.

Shaped by hand, proofed overnight, never rushed.

Baked dark on a stone deck until the crust sings.

Our everyday bread. 20% whole wheat, two-day ferment.

Dense, dark, full of seeds. Lasts all week.

Soft, nutty, a little sweet. Kids' favorite.

Bread is ready when it's ready. Reserve a loaf by Tuesday night.

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