February 2014

I love shortbread cookies. It’s amazing how much more I love them now that I can make them with freshly milled flour. In the previous blog post, I mention how the flavors of fresh, whole grain flour really shine when there aren’t a lot of competing flavors and ingredients in the mix. This really rings […]

I find that when I am discussing what makes fresh flour so special, I can’t escape making multiple references to the time I spent working in the wine industry, which inevitably leads me to the sophistication of our current coffee culture. There are so many parallels. Just like grapes and wine, until we were exposed