Eat (and bake) more bread

Eat (and bake) more bread

Cinnamon Rolls are now available atSewardEastside and Lakewinds Co-ops!


They are rich, tangy, and sweet with a cinnamon chaser. Pick up a four-pack of these delicious rolls to go with your morning coffee or as an afternoon snack. 

As we all move into summer mode, it's time to fire up the outdoor (or indoor) oven and get baking! We have flour options that are perfect for bread, pasta, cakes and cookies.  Visit our  or our retail partners where we have three sifted and whole grain wheat types, whole grain rye, and pastry flour available.

Our fresh flour, even when sifted, retains most of the whole grain intact.  Whole grains have lipids, vitamins and minerals present.  That means flavor, nutrition and fiber.  Taste the difference, and get baking!

If you need help selecting a flour or have a bread question, please email us: contact@bakersfieldflour.com

Babka: Just in time for Mother's Day!

Babka: Just in time for Mother's Day!

Baker's Field is upping our sweets game.  Introducing Chocolate Babka and Cinnamon Rolls in retail 4-packs!

Chocolate Babka:

What could possibly make our brioche dough better?  How about a rich chocolate swirl and a touch of cinnamon!  

In Polish, "Babka" literally means grandmother, so we're launching this delicious, naturally leavened treat just in time for Mother's Day.

 

Next up: Cinnamon Rolls

Launching the week of May 15, possibly the best cinnamon rolls I have ever had in my entire life - but please don't tell my mom I said that.  (Just kidding, she agrees with me completely.)

We are making these available in retail 4-packs and to begin they will be available at Seward Co-op and Eastside Co-op.

Naturally Leavened Bagels

Naturally Leavened Bagels

This bagel recipe from Bakers Hannah and Siri talk you through everything you need to know to make chewy and flavorful bagels at home.

Holiday Provisions

Holiday Provisions

Well, I’ve lapsed in my effort to produce a monthly newsletter. Usually I’m elbow-deep in dough. Since you last heard from me, we have received more Forefront from Luke Peterson and have started a relationship with Ben Penner and his Turkey Red wheat. Both growers are less than two hours away, and it sure makes me feel connected to people and place and the flour itself. We’ve had a ball teaching classes and continuing to mill and bake daily.
 

A Bear Breaks Into A Flour Mill

A Bear Breaks Into A Flour Mill

It’s been the blink of an eye, but we’ve been milling and baking in NE Minneapolis for 12 months now. Like any homeowner knows, maintenance is key for keeping everything humming, and the same is true for our mill.

Springtime in the Bakery

Springtime in the Bakery

You know how poets write about a feeling of discontent that settles in as winter gives way to spring? We Minnesotans are acutely aware of this ennui that feels a bit like a hangover from a long winter of being cooped up inside. It’s been like that at the bakery lately. We’re excited about the new grain currently in the ground that in a few months’ time will be milled by us and turned into bread, but the thought of that alone doesn’t quite scratch the itch.
 

Pop Up #3 and More

Pop Up #3 and More

A note from miller/baker Steve:

Spring's here. Other than when fall turns chilly and the urge to bake kicks in, it is my absolute favorite time of year. Why? Farmers all over the Midwest are planting wheat that will become Baker's Field flour and bread in the not-too-distant future. So, right now, your bread is--quite literally--going in the field.

 

Pop Up #2 Announcement

Pop Up #2 Announcement

Last month was our inaugural Garage Door Pop-Up -- we opened the bakery and mill to sell our breads and all kinds of other goodies. We ended up having a good problem that day—we sold out of all our product before 11 am. To be honest, when I saw the long lines, I was simultaneously elated and terrified.