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Baker's Field Flour & Bread was born from Steve Horton’s experience founding and growing Rustica Bakery. Working with flour every day to craft a variety of artisan quality breads gave Steve an appreciation for fresh flour’s fundamental role in good bread. And with that appreciation came awareness that good flour is hard to find, even in The Mill City.
That’s why Steve partnered with Kieran Folliard at FOOD BUILDING to start Baker's Field Flour & Bread. With their combined vision and experience, Baker's Field is returning stone milling to the Mill City, and baking naturally leavened breads right here in Northeast Minneapolis. Our region grows an incredible variety of grains, so it just makes sense to mill those grains into flour in our hometown.
These businesses are connected by a "taste of place". Simply put, Minnesota's distinct seasons and savory characters combine to make one-of-a-kind foods.
FOOD BUILDING offers self-guided tours every Tuesday through Friday from 11am to 5pm, in order to invite customers to see where their food is made and who is making it.
Private tours can also be arranged by emailing: Info@FOODBUILDING.com
Steve Horton founded Rustica Bakery a decade ago, and is a three time James Beard Award Semifinalist for Outstanding Pastry Chef (2013 and 2014) and Outstanding Baker (2015). Steve is utilizing his experience and connections from growing Rustica in order to launch Baker’s Field Flour & Bread. Years of experience working with dozens of flours to make hundreds of breads has inspired Steve to connect farmers, millers, and bakers to create exceptional flour & bread.
Kieran has four decades of experience developing and building brands and businesses in the food, beverage, and hospitality sector. After establishing the successful Twin Cities restaurant portfolio Cara Irish Pubs, Kieran founded 2 GINGERS® Irish Whiskey. Within two years 2 GINGERS® was acquired by Beam, a leading global liquor company. Kieran is now leveraging the experience gained from these businesses as well as his networks to create THE LONE GRAZER Creamery, Red Table Meat Co., and Baker's Field Flour & Bread at FOOD BUILDING. He is principally responsible for the vision and direction of FOOD BUILDING brands.
We purchase most of our grain directly from farmers in the upper Midwest. By working closely with our farmers we can make sure that we're paying a fair price and collaborating directly to create great flour and bread. Our farmers are cultivating unique grains using sustainable and organic methods. The quality of our flour and bread stems directly from the quality of our farmers, which is why we are grateful to be working with this amazing community of growers.