bake - May 2019 - 26

Hunton of Camas Country Mill has been using
stone mills for more than six years. Much of what is
milled and packaged at Camas Country Mill comes
direct from owner Tom Hunton's third generation
family farm, located southwest of Junction City,
Oregon. Hunton's Farm was started in 1952 at the
current farm headquarters by Everett and Ellen Hunt.
"His primary product is whole grain flour. We focus on
European-style flour," says Morse.
Similar trends are developing across the country.
Newly formed 4 Generations Organic, based in Alva,
Oklahoma, features "estate grown" hard red wheat
grown in Oklahoma and used by innovative bakeries
such as Bellegarde Bakery in New Orleans.
Bellegarde opened in 2013 providing freshly stonemilled flour and the best bread to restaurants across

"I'm getting durum flour from
Sicily from a third-generation
miller. It's milled from an
ancient variety of durum."
Zachary Golper, owner of Bien Cuit

Louisiana. Today, the bakery works with more
than 100 restaurants and markets across the state
including James Beard winners/finalists and restauranteurs Alon Shaya (Saba), Nina Compton (Compere
Lapin, Bywater American Bistro), Justin Devillier (La
Petit Grocery, Balise), Isaac Toups (Toups Meatery,
Toups South), Kristen Essig and Michael Stoltzfus
(Coquette), and top retailers including Whole Foods
and Rouses.
"Bread at Bellegarde is made entirely by hand using
only the best and freshest ingredients," says Graison
Gill, owner of Bellegarde. "We purchase most of our
grains and baking ingredients directly from the people
who make them - whether that's salt from Avery
Island, olive oil from Texas Olive Ranch or our heirloom corn, which has been grown by the same family
in Alabama since 1875. We mill our flour fresh, unlike
any other bakery in the region, to ensure that our
customers receive the best products made with local

In the San Francisco Bay Area, Manresa Bread is a
neighborhood bakery led by partner and head baker
Avery Ruzicka. The bakery was conceived in the
kitchen of Chef David Kinch's three-Michelin-star
Manresa restaurant. Ruzicka mills 90% of the grains
- primarily local - in house and sources high-quality
artisanal ingredients. Manresa Bread has San Francisco
Bay Area brick-and-mortar locations in Los Gatos and
26 < MAY 2019 | bakemag.com

MEGAN SWANN, JOHN UNREIN

ingredients, lots of nutrition and even more flavor."


http://www.bakemag.com

bake - May 2019

Table of Contents for the Digital Edition of bake - May 2019

Bake - May 2019
Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
Contents
Management - Cross-channel Strategies
Technical Corner - Blueberries as Sweeteners
Practical Marketing - Virtual Reality Tours
Equipment - How Not to Slice a Bagel
The Magic of Milk Bar
Specialty Grains & Flours
Embracing the power of digital equipment
Chocolate - Return of the Eclair
Sweet Goods - VARSITY DONUTS
Cakes - Bourbon & Baker
Breads - Bread Couture
Pastries - Career Pathways
Foodservice - Breakfast Sweets
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - May 2019 - Bake - May 2019
bake - May 2019 - Bake - May 2019
bake - May 2019 - 2
bake - May 2019 - Editor's Note - THE CONSUMER ISSUE: celebrating the creative spirit
bake - May 2019 - 4
bake - May 2019 - 5
bake - May 2019 - Contents
bake - May 2019 - 7
bake - May 2019 - Management - Cross-channel Strategies
bake - May 2019 - Technical Corner - Blueberries as Sweeteners
bake - May 2019 - Practical Marketing - Virtual Reality Tours
bake - May 2019 - 11
bake - May 2019 - Equipment - How Not to Slice a Bagel
bake - May 2019 - The Magic of Milk Bar
bake - May 2019 - 14
bake - May 2019 - 15
bake - May 2019 - 16
bake - May 2019 - 17
bake - May 2019 - 18
bake - May 2019 - 19
bake - May 2019 - 20
bake - May 2019 - 21
bake - May 2019 - 22
bake - May 2019 - 23
bake - May 2019 - Specialty Grains & Flours
bake - May 2019 - 25
bake - May 2019 - 26
bake - May 2019 - 27
bake - May 2019 - 28
bake - May 2019 - 29
bake - May 2019 - Embracing the power of digital equipment
bake - May 2019 - 31
bake - May 2019 - 32
bake - May 2019 - 33
bake - May 2019 - 34
bake - May 2019 - 35
bake - May 2019 - 36
bake - May 2019 - 37
bake - May 2019 - Chocolate - Return of the Eclair
bake - May 2019 - 39
bake - May 2019 - Sweet Goods - VARSITY DONUTS
bake - May 2019 - 41
bake - May 2019 - Cakes - Bourbon & Baker
bake - May 2019 - 43
bake - May 2019 - 44
bake - May 2019 - 45
bake - May 2019 - Breads - Bread Couture
bake - May 2019 - 47
bake - May 2019 - 48
bake - May 2019 - 49
bake - May 2019 - Pastries - Career Pathways
bake - May 2019 - 51
bake - May 2019 - Foodservice - Breakfast Sweets
bake - May 2019 - 53
bake - May 2019 - Product Showcase
bake - May 2019 - 55
bake - May 2019 - Classifieds
bake - May 2019 - Ad Index
bake - May 2019 - Formula of the Month
bake - May 2019 - 59
bake - May 2019 - 60
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