Meet the Midwestern Bakers and Farmers Working to Rebuild a Local Grainshed

Buckwheat chocolate croissants at Publican Quality Breadloaves of sunflower rye and limpa bread at Lost Larsonsourdough muffins, cookies and seeded sourdough breads at Floriole and pie crusts and biscuits at Baker Miller are just a few delicious examples of locally grown and stone milled grains now prevalent in Chicago. These pioneering bakers, who believed in … Read more