@simplybreadco: Everything that makes a bakery work starts before the oven. Where your flour comes from is a business decision before it's a baking one. What it costs. Whether the bags are consistent. Whether you can still get it in November. Whether people will pay a little more for bread made with grain grown two hours down the road. So we sent @alishafullerbread to the Kneading Conference in Skowhegan, Maine with the people who grow the wheat, the people who mill it, and the rest of us who bake with it. Everyone there just tells you things. Growers pulling you over to talk about variety trials, millers walking you through their setup, bakers swapping notes on a flour they'd been buying for a year without ever meeting the person behind it. We were there as a partner this year alongside Maine Grains, and the oven we brought stayed behind with the Maine Grain Alliance for their classes and demos. We build ovens, and we help bakers build the business around them. Both of those jobs put us in that room. Where does your flour come from?
