bake - October 2018 - 16

ahead
T H E R OA D

Freshly milled flour and local grains
face opportunities and obstacles.
BY JOHN UNREIN

Rising numbers of

(Editor's note: This is part two of a two-part series on

"Those were great sessions," DePasquale says. "When

the emergence of local grains and freshly milled ﬂours.)

six or eight people were coming up with the same
verbiage, then you know you're on to something. As

bakeries such as
Bellegarde Bakery

Reinventing America's grain milling process and

we get our bread onto the chefs' tables and people

in New Orleans rely

supply-chain infrastructure is a powerful goal for

across the country are gaining interest in local grains,

on freshly milled

innovators like Cairnspring Mills. Opened in June

we are understanding the possibilities. If people can

ﬂour to produce

2017, this new grain mill in Burlington, Washington,

spend $30 on a bottle of olive oil, then why not spend

their daily breads.

specializes in European-style bread ﬂours that contain

$10 on a great loaf of bread?"

more wheat bran and germ for deeper ﬂavor, such as
Yecora Rojo Type 85 and Organic Expresso - each

There are 183 ﬂour mills in the United States,

designated by the variety of wheat.

according to the US Department of Agriculture,
now the local food movement and the drive toward

ﬂour continues to grow, the next step - the regional

sustainable agriculture is attracting new investors to

mill - is beginning to take shape. George DePasquale,

support change in the grain industry. Cairnspring's

co-founder of Seattle wholesaler The Essential Baking

key partners include Patagonia's venture capital fund

Company, a customer of Cairnsping, recalls partici-

Tin Shed Ventures, the Port of Skagit, Camas Country

pating in ﬂavor panels when Cairnspring was testing

Mill and Washington State University's The Bread Lab,

various bread ﬂours prior to opening.

as well as local farmers.

16 < OCT 2018 | bakemag.com

BELLEGARDE BAKERY

and tens of thousands have closed in a century. But
As the movement of local bakeries milling their own

http://www.bakemag.com

bake - October 2018

Table of Contents for the Digital Edition of bake - October 2018

Bake - October 2018
Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
Contents
Management - WHAT'S ON THE FALL MENU
New Product Success Stories - REINVENTING corporate catering
Technical Corner - mastering FLAVORED DONUTS
Practical Marketing - National Bakery Day
THE ROAD ahead
The Secret of St. Louis
Writing a new chapter
Cakes - Mainstream Appeal for HISPANIC CAKES
Sweet Goods - THE ROAD TO RECOVERY
Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
Pastries - PIE Times at Shake Shack
Foodservice - a taste of AUSTRALIA
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - Bake - October 2018
bake - October 2018 - Bake - October 2018
bake - October 2018 - 2
bake - October 2018 - Editor's Note - THE INNOVATION ISSUE: Gateway to Innovation
bake - October 2018 - 4
bake - October 2018 - 5
bake - October 2018 - Contents
bake - October 2018 - 7
bake - October 2018 - Management - WHAT'S ON THE FALL MENU
bake - October 2018 - 9
bake - October 2018 - New Product Success Stories - REINVENTING corporate catering
bake - October 2018 - 11
bake - October 2018 - Technical Corner - mastering FLAVORED DONUTS
bake - October 2018 - 13
bake - October 2018 - Practical Marketing - National Bakery Day
bake - October 2018 - 15
bake - October 2018 - THE ROAD ahead
bake - October 2018 - 17
bake - October 2018 - 18
bake - October 2018 - 19
bake - October 2018 - 20
bake - October 2018 - 21
bake - October 2018 - 22
bake - October 2018 - 23
bake - October 2018 - 24
bake - October 2018 - 25
bake - October 2018 - 26
bake - October 2018 - 27
bake - October 2018 - 28
bake - October 2018 - 29
bake - October 2018 - 30
bake - October 2018 - 31
bake - October 2018 - 32
bake - October 2018 - 33
bake - October 2018 - 34
bake - October 2018 - 35
bake - October 2018 - 36
bake - October 2018 - 37
bake - October 2018 - 38
bake - October 2018 - 39
bake - October 2018 - The Secret of St. Louis
bake - October 2018 - 41
bake - October 2018 - 42
bake - October 2018 - 43
bake - October 2018 - Writing a new chapter
bake - October 2018 - 45
bake - October 2018 - 46
bake - October 2018 - 47
bake - October 2018 - Cakes - Mainstream Appeal for HISPANIC CAKES
bake - October 2018 - 49
bake - October 2018 - 50
bake - October 2018 - 51
bake - October 2018 - Sweet Goods - THE ROAD TO RECOVERY
bake - October 2018 - 53
bake - October 2018 - Breads - SPREADING THE WORD ABOUT HERITAGE GRAINS
bake - October 2018 - 55
bake - October 2018 - Pastries - PIE Times at Shake Shack
bake - October 2018 - 57
bake - October 2018 - Foodservice - a taste of AUSTRALIA
bake - October 2018 - 59
bake - October 2018 - Product Showcase
bake - October 2018 - 61
bake - October 2018 - Classifieds
bake - October 2018 - 63
bake - October 2018 - 64
bake - October 2018 - Ad Index
bake - October 2018 - Formula of the Month - Sunshine State Orange Crunch Cake
bake - October 2018 - 67
bake - October 2018 - 68
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