The Fresh Loaf is a great resource that I'd been watching and recently made an account. So -- thanks for the reads, and I want to share something:
I'm part of a 501.c.3 non-profit that is standing up a mill and bakery at the, previously closed, Rinaldo's Bake Shoppe. We (The Brick Oven) have the agricultural milling certification and a recently patented (crush) grain mill. Our temporary website is at www.brick-oven.org and we're standing up (brick and mortar) our milling operation now.
We're just getting off the ground, so I post this for a few reasons:
- What would *you* want to see from such a local mill/bakery?
What would you call us: a boutique? small batch? mill, right now?
We're open to ideas for training, community outreach,etc as part of our non-profit mission. e.g., training, education, visiting master bakers, etc. We have some great friends and support (master bakers) that could demonstrate technique, etc. e.g., Rinaldo, back in his shop, making Challah
- We're open to visitors to share technique, awareness, etc -- at a live bakery and mill.
As we're getting started. Come visit, see a mill and bakery starting to get off the ground.
- We're open to sharing
We can share what we're working on ... as we move towards the commercial bakery goal. We drove to Kansas and bought a (literal) ton of Hard White Wheat berries. We're milling like crazy and baking to meeting a few initial orders while we build our customer base.
We're milling wheat, oats, and some amaranth right now. We need to move on some barley, in the near future.
So -- I'd seen some postings looking for wheat berries in Ohio. So, we have a lot of (1) hard white wheat berries; (2) can mill them into 4 separated sets of fine flour, whole wheat, cracked wheat, and larger bran; and (3) we're milling whole oat groats, so that and its flour. I could stand up a "shopping cart" and make that available if need be.
-- joe