“Why We Drove NINE HOURS to Buy Organic Flour for our Sourdough Bread”

As reported on Willow Haven Farm’s Facebook Page, June 22 2024:

” Yes, we have 500 pounds of organic flour in our walk-in cooler. WHY?

Extreme foodie doesn’t begin to describe our on-farm baker, Vince. Maybe that’s why our daughter married him last summer! After a 9-hour drive to and from the extremely rare, on-farm organic mill at Weatherbury Farm, I quizzed my admirable but ‘crazy’ son-in-law.

‘What is so special about THIS Certified Organic Flour?’

Farmer Nigel, “a foodie on the land,” was an engineer before he started growing certified organic grains and beans. He bought two exquisite, Austrian stone mills to keep the grain and flour completely certified organic. Vince explained that grinding the flour between stones retains the finely ground bran and germ rather than separating it out like an industrial roller-type mill.

All flour naturally retained the nutritious parts of the grain until the industrial revolution changed flour forever. Typical bread is made as fast as possible using chemical rising agents, nutritionless, chemical-laden flour, preservatives, and synthetic vitamins. Imagine all the things your body might react to and reject.

Taste the difference with Willow Haven Farm bread. Visit us today at the Farm Market from 9-3 or get it in your Market Box every week!”