We made a commitment when we first re-started the bakery to source local ingredients as often as possible. We were so excited when we found a local mill, but we quickly realized that we were paying as much in shipping for our flours as we were for the actual flours. When it came time to re-order more flour, instead of having it shipped again, I thought it would be a good idea to make a trip out to Small Valley Milling. This mill has been exceptional from day 1 with hearing our needs and providing us with some of the best flour I believe money can buy. Unfortunately Halifax is two hours from Quakertown. I knew this trip would be special because I would be able to see first hand how our flour is made. A goal we have is to know where our food comes from and this was a perfect opportunity to do this.
Joel Steigman is the owner of Small Valley Milling. He converted his mill to an all-organic mill in 1999 and has never looked back. He was very welcoming and interested in the Farm Bakery. His mill offers Spelt flour, both whole and white, as well as other specialty flours. I was blown away by the size of some of the equipment! I took some pictures for you all to see. The flours Small Valley Milling produce taste noticeably better, and all of the minerals and vitamins are preserved because the grains are properly grown and milled. The Farm Bakery is all about using the cleanest, healthiest ingredients in our baked goods. Our continued partnership with Small Valley Milling will assure this, even if it's 2 hours away! I believe it's certainly worth the sacrifice to bring our customers wholesome ingredients and keep our costs in check.
Thanks for sharing in our passion of good wholesome foods.