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On this episode of Field to Flour, we sit down with Jill Severson, owner and baker at Bluebird Bakery in Sandpoint, ID. We talk about the resiliency of small businesses, challenges in distribution, and how to keep staff happy.
Join us as we continue our conversation with Sage Dilts and Nathan Hodges from Barn Owl Bakery and Steve Lillestol from Island Grist on Lopez Island about choosing and baking with locally adapted artisan grains.
In episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using...
On this episode of Field to Flour, we chat with Kit Schumann from Sea Wolf Bakers in Seattle, WA about his journey into bakery ownership, why consistent flour is important, and how others can start experimenting with local flour.
On this episode of Field to Flour we talk with Angela Kora, owner and bakery manager at Ethos Stone Mill, Bakery and Café in Tri-Cities, Washington. Join us as Angela chronicles the evolution of Ethos and how change makers are...