What’s new at the bakery this week?

What’s new at the bakery this week?

If you follow Independent Baking Co on Facebook, most of this won’t be new, but maybe a few more details here.

We have a new neighbor, Athens Running Company, now in the former Yoforia (and Jittery Joe’s) building on the corner.  Mark and David had recently moved from their location in the Bottleworks on Prince to the Hodgson’s Building where Hodgson’s Pharmacy, 5 Point Yoga, and Fitness at Five hang their shingles.  A good Five Point location, but not much for street visibility.  Now they’ve got what might be the most visible retail location in Athens.  We can’t imagine we could have better neighbors.  Welcome to the corner!

We’ve been including some flour milled from locally grown wheat in many of our breads for a few months now.  We’re excited to be working with the Brett family of DaySpring Farms in Danielsville.  We recently starting making several of our scones with 100% DaySpring flour.  Delicious and wheat-y, always freshly milled.

While we’re on the topic of freshly and locally milled, we just received shipment of a small stone mill from Denmark — we’ll soon be milling our whole grain flour as we need it, right here in Five Points.  The benefits are many, including better flavor and nutrition, as well as the ability to utilize a wider array of grains in our breads and to support local and alternative agriculture.  Look for Spelt, Khorasan wheat, heirloom corn, and  other “ancient grains” soon.