Baker's Field Flour & Bread
Baker's Field Flour & Bread was born from Steve Horton’s experience founding and growing Rustica Bakery. Working with flour every day to craft a variety of artisan quality breads gave Steve an appreciation for fresh flour’s fundamental role in good bread. And with that appreciation came awareness that good flour is hard to find, even in The Mill City.
Steve partnered with Kieran Folliard at FOOD BUILDING to start Baker's Field Flour & Bread. With their combined vision and experience, Baker's Field is reviving stone milling, and baking naturally leavened breads in Northeast Minneapolis. All of the grains used in Baker's Fields breads and flours are grown sustainably and organically on farms throughout the upper Midwest. All grains are stone milled in the Baker's Field bakery in the Food Building.
The co-op is proud to carry Baker's Field products. You can find Baker's Field in our bread racks.
Baker's Field Products at the Co-op
Forefront Wheat Bread Flour
Soft White Winter Wheat Flour
Hundred Rye Bread - 100% rye loaf
Table Loaf - multipurpose loaf with slightly sharp taste and chewy crust
Seeded Bread - round loaf with a dense crumb, contains toasted millet, flax, pepita and sunflower seeds
Pan Brioche - rich and semi-sweet loaf containing grass fed butter and organic eggs
Filone Loaf - Italian style baguette
Butternut Squash Dinner Rolls - simple dinner roll containing butternut squash
Complete Whole Grain Bread - single origin, 100% whole wheat loaf
Chocolate Rye Cookies
Spelt Shortbread Cookies