News Feed

Curated research on bakeries, food systems and grain chains.
Here we share the ongoing market research we are doing for our bakery as well as work being done regional grain economies (so we can source as much locally as possible). These mini-posts represent some of our homework and inspirations that help guide some of our business decisions. We aggregate news from dozens of sources on a weekly basis.

Where Bakeries Fit in the Grain Chain

via www.flagleafbakery.com
Posted September 7, 2022 10:38 pm by Paul Bonneville
So I came across this description of another small bakery I recently discovered, this time in Antrim, NH, on their About page. They made their description of a bakery both educational with regards to the flag leaf on a stalk of wheat while at the same time highlighting their place in the grain chain. Stuck out to me a being pretty clever and descriptive.

With the understanding that the flag leaf is the last leaf on a stalk of wheat before the grain head, and a bakery is the last link on the grain chain before the consumer, it is important to remember that the flag leaf could not have gotten up there without the leaves before it gathering the energy for the plant to mature. In our case, we are being held up by the grain breeders, wheat farmers and flour millers that have allowed us to do the last bit of work to share the fruits of all our labors with you, our hopefully happy customer.
Locations
Antrim, NH,
United States
Organizations
Baking
Sales

The Advantages of Older Entrepreneurs

via Next Avenue
Posted September 6, 2022 9:38 pm by Paul Bonneville
Never too old to think different and do your own thing, at least that's what Darrold and Martha Glanville of might tell you, who are now in their 70s. Don't assume it's all the younger folks starting up new businesses:

Their business started out selling heritage wheat at farmers markets and it gradually evolved into an enterprise with a 5,200-square-foot building, employees and several product lines available online.

...and a quote from another article they wrote themselves:

If you find you have a passion for something, never let age stand in your way. Sunrise Flour Mill is so much more than anything we ever thought it would be, and we wouldn't want it any other way.
Locations
North Branch, MN,
United States
Organizations
Milling & Malting
Sales

Jones Farms Organics: Harvesting Rye

via Instagram
Posted September 1, 2022 9:45 pm by Paul Bonneville
Gratuitous combine shot from the rye harvest out at Jones Farms Organics in Hooper, Colorado.
Locations
Hooper, CO,
United States
Farming
Processing, Logistics & Distribution

Investor group looks to elevate Farmer Direct Foods

via www.world-grain.com
Posted August 25, 2022 10:24 pm by Paul Bonneville
We discovered Farmer Direct Foods last year while sourcing grains and flour. We came across this story about how they are evolving their business. If you are a grain nerd and interested in how grains chains are evolving across the county, this story is a very interesting and informative read.

The exploration led Webster to approach FDF, which had been milling heirloom grains from the Nelson Family Farm. The American White Wheat Producers Association was renamed Farmer Direct Foods in 2003 after installing the flour mill, but by 2021 Webster said the group was “fatigued” and had been investing only limited resources toward promoting its own branded product. Ultimately, the group was attracted to a financial transaction that offered upside if FDF is successful going forward.

If you find yourself asking why a bakery would be following all these stories about farming and milling, it is because we also plan on sourcing our grain within the Colorado region as well as milling our own flour.
Locations
New Cambria, KS,
United States
Organizations
Farming
Milling & Malting
Processing, Logistics & Distribution
Sales

Partnership shortens grain supply chain

via YouTube
Posted August 24, 2022 10:16 pm by Paul Bonneville
One of the objectives for our cottage bakery is to use as much local and regional grain as possible. It is definitely a challenge in that there are not a lot of farms growing the types of grains we want in out immediate area. We've already started the process of sourcing grains and connecting with farmers throughout different parts of Colorado. Once we have those relationships, and the grain, we'll eventually be needing to store it and mill it to use in our baked goods. 

All that set up brings us to the video we're linking to. We do currently imagine part of our operation handling the milling of our own flour, so what the video covers is a larger version of part of what Daily Grains will be aiming for.

Twenty-five pound bags of all-purpose flour are being filled at Farmer Ground Flour in Trumansburg, New York. Each bag marks the halfway point of the journey for grain grown in New York State to the plate of consumers in the Northeastern United States. The circuit for this grain from field to table could be as short as 15 miles, which is exactly as the owners intended.
Locations
Trumansburg, NY,
United States
Organizations
Processing, Logistics & Distribution
Sales
Milling & Malting
Farming

Boulder chef Andrea Uzarowski expects busy fall with Food Network feature, bakery opening

via Daily Camera
Posted August 20, 2022 9:25 pm by Paul Bonneville
Keeping track of local bakeries...especially when they talk about using local grains 😁

Now, with the opening of Süti + Co., Uzarowski looks forward to bringing her love of sweets and experience in Scandinavian cooking and culture to 2031 16th St. The café will sell Danish shortbreads and Scandinavian artisan-made home goods and will feature Scandinavian folk music.
Locations
Boulder, CO,
United States
Organizations
Sales
Baking

Freshly Milling Flour

via Instagram
Posted August 18, 2022 10:22 pm by Paul Bonneville
Last week we started exploring what goes into milling and bagging our our flour. Definitely learning a lot!
Locations
Lafayette, CO,
United States
Processing, Logistics & Distribution
Milling & Malting

Yes We Can: The Rise, Fall, and Rebirth of Municipal Canning

via The Daily Yonder
Posted August 14, 2022 12:52 pm by Paul Bonneville
Aside from a bad pun worthy of calling out, this article's opening statement is not wrong. I've never heard of this. When thinking about this in regards to a local food system, this would at the very least be a novel idea to explore.

You probably haven’t heard much about municipal canning lately. For a small group of rural counties and nonprofit leaders, this once commonplace art holds a lot of promise for their regions’ farmers and small business owners. Our resident graphic journalist Nhatt Nichols has more in the comic below.
Farming
Processing, Logistics & Distribution
Sales

When Paris closes in the heat of August, baguettes are harder to find

via The Washington Post
Posted August 8, 2022 7:51 pm by Paul Bonneville
This was a very educational piece on bakeries in France having to deal with the recent heatwaves. I default to thinking about France when it comes to the history of bread and pastries, but this article expands on how bakeries play into the daily culture over there.

His Pane Vivo bakeries produce natural sourdough breads from an ancient wheat variety and have found a growing fan base among Parisians looking for a healthier alternative to the dominant white baguette bread. Some of his breads include Corsican herbs, others are studded with dried figs or dark chocolate.
Advocacy & Education
Baking
Sales

Dry Land Distillers Celebrates Four Years in Longmont

via 303 Magazine
Posted August 7, 2022 2:34 pm by Paul Bonneville
Colorado's own grain chain alive and growing through local companies, organizations and collaboration!

This dedication to cultivating a truly local product would not have been possible without the assistance of organizations such as the Colorado Grain Chain, which has been a driving factor in their mission to reintroduce ancient and heritage grains specific to Colorado. When we asked Wroe how the partnership with the Colorado Grain Chain came about, Wroe mentioned, “The Colorado Grain Chain was a serendipitous discovery two years into our history. We didn’t know of the organization until after we started the distillery; had we known of them in advance, it would have saved us a lot of effort and time. Once we discovered the CGC, it was a natural fit — and the amount of knowledge and connections in the CGC has been invaluable.” After discussing the Colorado Grain Chain and its impact on Dry Land, it became apparent that the physical location of Dry Land plays a prominent role in its mission to showcase Colorado ingredients, artisans and farmers authentically.
Farming
Milling & Malting
Food & beverage creation
Seeds
Science & Research