bake - February 2018 - 28

in Elmore. "You never know," Blair

"If we can prove the model works
here, it can happen anywhere."
Blair Marvin of Elmore Mountain Bread

exclaims. "What's happening now is
shocking for us."
With Andrew's new job comes new
tools: a diamond-blade angle grinder for
cutting grooves to each client's specifications and a pneumatic air hammer
"to break through the smooth surface of
the stone to make it like sandpaper. The
roughness is what does the grinding."
They custom built their original stone mill
with the help of friends Brad Robertson
of Iron Art in Stowe, Vermont, and Fulton
Forde of Boulted Bread in Raleigh, North
The 36-inch, 700-pound pink granite
stones were cut by Meadows Mills in
North Carolina. The millstones run horizontally at a relatively slow 230 rpms,
which keeps the flour cool to retain flavor
and nutrition.
This mill is a prototype for the 40-inch
mills from Heyn's newest venture, New
American Stone Mills. This is the business
that they believe offers a lot of promise
for the future.  
In addition to the innovations involved in
stone milling, Andrew and Blair are innovating by using local grains. Andrew shows
a handful of Vermont Redeemer wheat
grown by Rogers Farmstead in neighboring Berlin, Vermont. Elmore Mountain
Bread features a bread, also called
Vermont Redeemer, for which they include
the name of the local farm on the label. He
buys local grain for 75 cents a pound.
Andrew marvels at the experience of
using local grains and firmly believes it
sets their bakery apart. "Wheat is a seed
in a storage state. Add water, and you
can sprout it. When you crush it, the seed
has released its energy, and when you

28 < MON 2018 |

Table of Contents for the Digital Edition of bake - February 2018