What a couple of weeks it has been! After having a great time sharing about Super Sprout™ at the International Bread Symposium (read about that here), we did a more in depth presentation with Chef Peter Reinhart of Johnson & Wales at the Asheville Artisan Bread Festival to a packed crowd of bread enthusiasts. We got to meet tons of awesome bakers and reconnect with old friends at one of our favorite events. We also attended a workshop with Weaver Street Market where they made great pretzels with our Super Sprout™ Sprouted Flour. We introduced some new products and really enjoyed the wood fired pizza! Asheville never disappoints, so read on to find out what went on!
Joe and Caroline were excited to present at "On The Rise2" during the International Bread Symposium in Charlotte at the end of April. Their presentation, "Baking with Sprouted Flour: The Next 100 Years," was focused on Super Sprout™ Sprouted Whole Grain Wheat Flour and its benefits for bakers and consumers. The conference was well attended by around 200 professional, home and student bakers.
We greatly enjoyed attending the Weaver Street Co-Op Fair last weekend! We were able to meet many of the Weaver Street co-op owners and talked with some of the other local vendors. We were SO excited to see all of the pan breads and pretzels made with our 100% Organic Super Sprout™ flour. Our thanks to Jon and Stephan and their team in the bakery at Weaver Street for all their hard work testing and baking to bring these great products to the Co-op!
In February we were so excited to have a visit from one of our favorite bakers, Sarah Owens of BK17 Bakery in Rockaway Beach, NY. Sarah is the author of Sourdough and more recently, Toast and Jam, both great books with easy to read recipes for home baking and jam making. We tried out both her sourdough rye crackers and miche recipes from Toast and Jam and they were big hits! Read more about our bakes and her visit...
Great news! We've found a less expensive way to ship our products with exactly the same great service.
What changes for you?
Your final price goes down permanently! Read that again-how often do you see that sentence?
Are you a small or home baker interested in a few bulk 25# or 50# bags of organic flour? Are you 'local' enough that you can come and pick up in person? Here is what you need to know about our retail purchases:
1. All orders must be called in at 336-376-6190 prior to pick up. Our main office staff will be happy to answer questions about your order, make sure your requested items are in stock, and schedule your pick up. We mill everything fresh to order with a small margin of overrun for local pick ups so calling in your order is the best way to make sure all your items will be available when you arrive.
2. All orders must be picked up Monday-Thursday 7:30am-12:00 noon and 1:00 pm-4:30 pm and Fridays 7:30am-12:00 noon and 1:00- 2:00 pm. On Fridays, all orders must be picked up by 2:00pm. We are closed each day from 12-1 and do not load orders during this time.
3. Orders must be paid for when picked up by cash or check. We CANNOT accept credit cards at all at this time.
Our office is located at 7763 Lindley Mill Rd Graham NC 27253 and the main office door is located at the top of the concrete driveway.
If you have questions about retail orders for bakers, please give us a call at 336-376-6190.
Who doesn't need something easy to throw together on Christmas morning? Whether you are up extra early to see what Santa brought, or sleeping in for a leisurely brunch and time with family, here are 3 ideas to top off your morning. Over the next 2 weeks, stay tuned to our blog for other great breakfast ideas.