Caroline_Lindley_VP_Marketing

Meet Caroline Lindley, Vice President of Marketing at Lindley Mills, and a current MBA student at the Kenan-Flagler Business School at UNC-Chapel Hill in North Carolina.  As a tenth-generation Lindley and miller's daughter, Caroline's passion for her family's business runs deep.  But she also cares a great deal about improving her local community.  Through her involvement in NCGrowth, a cohort of graduate students from across the UNC system who assist with projects for local government and growing businesses in rural North Carolina, she has been able to use her skills to make North Carolina a better place to live, work, and do business. I recently sat down to ask Caroline a few questions about school, her work, and family business.  

Lindley Mills is excited to be able to offer our two pound bags of Oat Bran Muffin Mix for sale online! Our muffin mix, made with 100% organic flour and wholesome ingredients, is super versatile and so easy to make, anyone can do it! 

This is what Johnson and Wales Chef Peter Reinhart had to say about baking with Super Sprout™ Sprouted Whole Grain Wheat Flour. "Quite possibly, the best 100% whole wheat bread I’d ever had. No sugar or honey, no oil, no pre-ferment, and no long, extended fermentation- just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied."

Peter Reinhart Bread Revolution

Lindley Mills' Super Sprout™ Sprouted Whole Grain Wheat Bread recipe was recently featured in Peter Reinhart's latest book Bread Revolution (Oct 21, 2014). 

Fair Meadow BakesToday we would like to extend our appreciation to Pat and Jay Gaddis, owners of Fair Meadow Bakes in Mt. Pleasant, NC. Fair Meadow Bakes is a home bakery fired by a brick-and-mortar pizza oven that was constructed by Jay in 2008.

Fair Meadow Bakes uses organic, locally milled flour from Lindley Mills in their incredible array of baked goods that can be found at Stanly County Farmers Markets in North Carolina. Not only are they feeding their local community with nutritious naturally-leavened bread, they are also fostering community with their Friday and Saturday night pizza dinner tradition. Pat and Jay are committed to educating local friends and neighbors about the benefits of eating sprouted grains and naturally-leavened bread, and are big fans of our Super Sprout™ Sprouted Whole Grain Wheat Flour.  They frequently hold artisan bread baking classes including demonstrations on baking with sprouted grains. Thanks for being great customers and for sharing the beauty of good bread (and pizza) with all those around you!

For updates or to attend an upcoming artisan bread baking class, follow Fair Meadow Bakes on Facebook, and be sure to visit them the next time you're in the area. Pat and Jay would be happy to host you at their table. Be sure to tell them we sent you! 

Click here to read more in our customer appreciation post series. 

 

As a small, family-owned mill, we strive to maintain personal relationships with our customers. We truly appreciate the bakers who support what we do, and we are committed to continuing to mill only the highest quality organic flour for our customers. Today's post is the first in a series of "Customer Appreciation" posts that we will be sharing here to honor and celebrate all the bakers who support our family business by feeding their craft and communities with the best organic ingredients available!