Lynn Bakery Uses Centuries-Old Way To Make Flour

LYNN, Mass. (WBZ NewsRadio) — A bakery in Lynn is going back to the future using wheat in a way it has been used in centuries.

 

Co-founder of One Mighty Mill Tony Rosenfeld said that for centuries wheat was the original farm-to-table food, creating healthy stone-ground flour. But, that has been replaced by mass-produced factory flour, which has caused health and quality concerns.

So, One Mighty Mill went back to the way it used to be. They stone-grind the wheat to make flour that is used in a number of the bakery’s products — from bagels to pretzels.

“We source local wheat and we stone mill it. And then we try and turn that stone mill product into wonderful baked goods,” Rosenfeld said.

The bakery started this way of making flour less than a year ago, and it’s catching on. Now, the products can be found at the bakery and at a number of local supermarkets.

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WBZ NewsRadio's Carl Stevens (@carlwbz) reports

 

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