In The Limelight: Baker's Field Flour and Bread

We recently spent a day visiting with our friends at the FOOD BUILDING to learn about what they do and the importance of local food production. We left feeling enlightened, inspired, and motivated. Read on to discover a little bit about the (food) magic happening right here in Northeast.

Since 2015, Baker’s Field Flour and Bread has been a staple in the FOOD BUILDING. Baker’s Field’s approach to flour and bread is foundationally based on their desire to bring stone milling back to the world of bread.  Stone milling is a method of milling grain that leaves the grain with greater nutritional value and flavor than commercially milled grain. With this foundation in place, Baker’s Field makes a range of breads and flours with the in-house milled grain. Patrick Wylie, Head Baker, shared that he entered the world of baking through home experimentation and a natural intuition that baking was something he would succeed in which led him to joining Baker’s Field in 2017. Baker’s Field prioritizes the experience of the customer as well as their partner farmers in their process. All of Baker’s Field’s breads are made with flour that is less than two days old, and the farmers that provide the grain are paid two to three times the commodity price for grain. Wylie shares that one of the most special parts of Baker’s Field is the personal connection they foster with customers and farmers. Wylie also emphasized that Baker’s Field encourages their consumers to allow bread to take up a healthy space in their diet and recognize that bread can be made in a healthy, sustainable way that can provide value to people’s diets. Get a taste of all Baker’s Field has to offer at the FOOD BUILDING, and in-store at Eastside.