swing by The Mill to see what new breads we got coming outta the oven, but you should be able to find the following, all for $6 unless otherwise noted:

photo 4

whole wheat, sourdough culture, sea salt


photo 2

blend of bread flour and whole wheat, sourdough culture, sea salt

blend of bread flour and whole wheat, sunflower seeds, flax seeds, pumpkin seeds, sourdough culture, sea salt


blend of freshly milled rye & whole wheat, sprouted rye berries, sourdough culture, sea salt


freshly milled whole rye, sesame seeds, sunflower seeds, flax seeds, freshly milled corn, sourdough culture, sea salt

photo (28)

blend of bread flour and whole wheat, sourdough culture, sea salt

total wheat wonder bread. whole wheat, sourdough culture, sea salt

black pepper parmesan. blend of bread flour and whole wheat flour, parmesan, sourdough culture, black pepper, sea salt

24 comments on “bread

  1. peret944 says:

    Growing up in New England we always had some Anadama bread – cornmeal and molasses. Great bread and a great, possibly apocryphal – story about the name. DO you make thi8s bread?
    All the best with the new bakery

  2. rusty says:

    when are ya gonna have a whole wheat raisin walnut at the Mill?……Rusty

  3. Christine Jessup says:

    Is your bread sold in San Mateo county?

  4. Richard Cassidy says:

    Is your dark mountain rye sold anywhere in Santa Rosa, such as Whole Foods?
    Please email me with your answer at: .
    Thanks for your reply.

  5. Cathy says:

    We’ll be by to pick up some of your whole spelt flour bread in a day or two. We’re travelling (from canada, on vacation) and the only kind of bread I can eat is spelt and I love sourdough spelt! I make it myself when I’m at home. See you soon!

  6. Vickie Sorensen says:

    hey, love your bread, does the black parmesan bread need to be refrigerated? tnx

  7. Brad says:

    Will be checking out your bread tomorrow (Sat 10/12). 1) Do you use sourdough exclusively or do you also produce yeast breads? 2) Do you produce any “mostly rye” loaves?

    • howdy brad! hope you found some loaves that you liked. to answer your questions – 1) we use primarily sourdough, and we also use a teensy tiny amount of commercial yeast – about 2 grams a day for all of our bread. 2) our dark mountain rye bread is 100% rye, and our workingman’s bread is 50% rye. thanks buddy

  8. Your bread looks like the dark bake sour dough bread I used to eat when I lived on Treasure Island back in the late 1960′s. I have been cut off from the best bread on this planet for many years living in Cheyenne, Wyoming. can you deliver it to Cheyenne?

  9. Niv says:

    Please make some gluten free bread! I am a poor deprived celiac sufferer :(

  10. liz says:

    Hi, just hoping u guys ship

  11. Trinle says:

    Your bread is beautiful! What kind of baskets do you proof it in? Are they the fancy french ones or are they some other kind you have found that works? I have a small farm where we grow produce and raise goats, I bake bread and my wife makes cheese which we sell to some restaurants and at local markets. I only use couches for my bread because I can’t find a place with reasonably priced baskets. Any help you could offer would be much appreciated, thank you!

  12. Ed says:

    Is there any chance I can procure a loaf for a giant feast on Thursday? Did I miss the window three weeks ago where I submit my name, ssn, and credit card info, to a loaferry drawing? Please say it ain’t so! Just trying to get bread to good people!

  13. Deborah says:

    I’m just curious…is your dark mountain rye made with no wheat? My sister and I have issues with wheat, not gluten :) So if the rye is sans wheat, I totally on that!

    • you betcha, no wheat at all, no ma’am, just fresh milled whole grain rye, sesame, sunflower, corn meal, flax, sourdough culture, sea salt. but just to clear, we mill all of our grains on the same mill, so there is most definitely small amounts of wheat in everything!

  14. janice says:

    Love your rosemary wheat bread!
    Are you to bake more loaves soon? Thanks

    • thanks so much!! we love it too, alas, we can’t make every bread we love every day, and we said good bye that to bread today. fear not, it will come back when the time is right, and we’ve got some more yummy breads to take it’s place, stay tuned.

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