The team at Baker's Field grinds flour fresh each day

Each day at Baker’s Field Flour & Bread, Steve Horton and his team grind flour from local grain. Much of that flour is made into bread, pastries, bagels, pretzels and other goodies. Some of that flour is carried down the hall to chef Ian Gray at Kieran’s Kitchen, where he uses it to make pasta. And some of that flour is sold to other chefs and bakers around town.

Take a tour of Baker’s Field here: