ABOUT OUR FLOUR

About 54% of Grand Central Bakery’s flour is purchased from independent growers and millers in our region, outside the commodity market.

Working with Camas Country Mill (Willamette Valley, Ore.), Cairnspring Mills (Skagit Valley, Wash.), Smalls Family Farm (Walla Walla, Wash.), and Shepherd’s Grain (Washington), we enjoy a relationship of trust and collaboration and produce delicious bread with an exceptionally fresh product. At the same time, we can support growers in our region who farm sustainably. We are proud to be able to bake with these stone-milled identity-preserved specialty grains that have superior flavor, nutrition, and baking qualities.

Shepherd’s Grain is a collective of growers in the Pacific Northwest, certified by Food Alliance™ for sustainability and complying with strict standards for land improvement.

Our head baker Mel Darbyshire works closely with our suppliers to support local sourcing as much as possible, tweaking formulas and find varieties of wheat that grow well in our region and perform well for artisan bread baking.