Local bread, local flour
Bakers’ plans for grain mill would fill gap in region’s food system
Julie Sperling and Doug Freilich are getting ready for a barn raising this fall.
The couple started their wood-fired bakery, Naga Bakehouse, more than 17 years ago, and ever since they’ve been producing rustic sourdough breads and a variety of other savory creations and a few sweet ones.
Read full article at hillcountryobserver.com/2021news/sept2021flour.htm