Blog

Molly's Rye—Big Flavor In a Small World

Posted on Tue, 01/15/2019 - 1:52pm

rye stalk from Breslin Farms

Across the local food discourse, from the ecological and sociological literature to foodie memoirs, 100 miles is often used as the boundary that divides local food from everything else. Here at the Bakehouse, we are some 300 miles from where Molly grew our rye berries. This rye might not meet the somewhat polarizing textbook definition of “local,” but we believe other metrics measure local, too. For us, the most compelling aspect of “local food” is the ability to know more about the way something is grown and the farmers that grow it and to be in real relationship with those important and too often undervalued people. This component of localness knows no exact geographical boundaries and can be engendered in surprising ways.

A Beloved Bread, Updated to Be Even Better

Posted on Wed, 01/09/2019 - 12:08pm

vollk 2.0 with butter

We have already been making a great (if we do say so ourselves) Vollkornbrot (Vollk 1.0) that our guests have come to love and appreciate over the years. But part of the Zingerman’s ethos is “constant improvement,” and we knew we could apply that to this bread and tweak it to be even better. With flavor, texture, and digestibility in mind, this new version uses freshly milled, organic, whole grain rye flour as well as freshly cracked organic rye chops from Breslin Farms in Illinois.

Stone Milling Idioms (We Say Them All the Time!)

Posted on Wed, 01/02/2019 - 10:32am

cartoon version of a pile of breads

 

While traditional stone milling is far removed from American daily life, as we know it, we still get to enjoy sayings around the water- or wind-powered craft, that were coined during a period when such milling was central to our lives and communities. Today we may know what these idioms are communicating but few of us understand the actual reference from which they came. Read on to learn more about common mill sayings and proverbs, like "the daily grind" and "run of the mill." 

The Grass-Fed, Mediterranean-Style Yogurt We're Hooked On

Posted on Thu, 12/13/2018 - 11:46am

Hiday yogurt container

Here at the Bakehouse, we pride ourselves on sourcing local ingredients from Michigan farmers who care about sustainable practices. Dan Hiday, the owner and principal farmer of the Hiday Family Farm, fits this bill to a T and we’ve been carrying pints of his organic, grass-fed yogurt in the Bakeshop for close to a year now.

Washtenaw County's Early Milling History

Posted on Tue, 12/11/2018 - 10:15am

mill stone

Stone milling fresh flour from grains grown locally has a rich and storied history throughout southeastern Michigan and especially here in Ann Arbor and greater Washtenaw County. This history goes as far back as the early 19th century, during the earliest days of settlement of what was then the Michigan “frontier;” a time when water-powered stone grist mills were at the heart of every town and agricultural community that settled along the Huron, Clinton, and Raisin Rivers and their tributaries throughout Washtenaw County.

Early American Mill Design & Their Role in Local Communities

Posted on Thu, 12/06/2018 - 1:05pm

Field of grain

We find that we do better work when we’re actively learning. Our new stone mill is a great opportunity to study our local stone-milling heritage, farming, the world of whole grains, the age-old traditions of baking with freshly milled flours, other forms of milling...the list is long. Today we’re diving into early 19th-century American Mill design and the role of mills in local communities.

Celebration Wreaths—All New, All Freshly Milled

Posted on Mon, 11/19/2018 - 2:21pm

Celebration wreath on wood table

At the Bakehouse, edible centerpieces are always our first pick. (What can we say, we love to eat!) The Celebration Wreath’s decorative design lends itself to easy tearing and sharing; it really invites you and your family to break bread together—and makes a photo-worthy addition to your holiday table, too.

Announcing: ALL organic grains in our Roadhouse bread!

Posted on Mon, 11/05/2018 - 10:33am

roadhouse bread sliced with butter

It’s only been a week since we introduced you to our new mill, but we’re already going full steam ahead and have milled over 300 pounds of organic rye that we’ve sourced from Breslin Farms, a father-and-daughter operation focused on biodiversity and sustainability in northern Illinois. We’re excited about this for a couple reasons...

Introducing Our New Hand-Built, Stone Mill

Posted on Thu, 10/25/2018 - 1:42pm

stone mill

We’ve been talking lately about our passion for whole grains and freshly milled grains, and we’re excited to share that we’re now able to move forward with more of that here at the Bakehouse thanks to the arrival of our beautiful, hand-built stone mill.

Great Learnings from the Grain Gathering

Posted on Mon, 10/22/2018 - 11:16am

plots of wheat trials

We headed to the 8th annual Grain Gathering already on a path to incorporating freshly milled whole grain flours in our bakes, whether breads or pastries. We came back seriously inspired to do more. Installing our own stone mill and using locally sourced grains, reflects our dedication to the vision embodied by the Grain Gathering and is just the beginning.