Millwright Baking

Millwright Baking started as a stone mill supplying bakeries and now bakes its own bread from the flour it grinds. Rye and wheat sourdoughs are raised on a starter rather than yeast, the croissants are laminated with real butter, and the cake bench changes with whatever the bakers feel like baking that week.

Everything is mixed in the evening and baked overnight, so a loaf reaches the shelf before seven and never sees a freezer. Bread leaves the bakery in paper, not plastic — a paper bag keeps the crust crisp a day longer.