What if we went to the moon and no one noticed? That’s what’s going in regional flour, I think.
Red Hen, a bakery in Central Vermont, will soon be sourcing all its flour from within 150 miles. This is the equivalent of the lunar landing for regional flour, in my eyes. To be able to fetch all your flour from such a tight radius is unusual, especially in the Northeast, where growing wheat for bread fell out of favor more than a century ago.
Yet the bakery has been dogged in sourcing local ingredients, including flour. Over its 15 years in business, Red Hen has developed partnerships with growers. Le Moulins des Cedres, a new on-farm mill in Quebec at Les Fermes Longpres, is the latest connection, and is enabling the bakery to take this bold step. Read more about this in a story I wrote for Zester Daily.