We mill to create breads that are rich in flavor and packed with nutrition.

Miller and Baker

We are part of a small but growing contingent of bakers that are reviving the time-honored tradition of milling our own flour. At Madruga, we have a 26 inch stone mill, built by Fulton Forde of New American Stone Mills. With natural granite and all-American parts, it is the workhorse of our bakery. Bread enthusiasts say that a mill turns a farmer’s crop into a baker’s ingredient; ours allows us to experiment and delve deep into our craft, connecting us to a heritage of how bread was once made.

One ingredient: infinite flavor profiles

Flour, water, salt. It only takes three ingredients to make delicious, rustic bread. Since flour is the most important ingredient, we choose to grind ours fresh, hours before it’s used. As millers, we are able to test and taste a wide range of heirloom grains from select sustainable farms. We then experiment with those grains to influence the flavor nuances in our hearth loaves.

Wholesome nutrients

When a wheat berry is ground into flour and exposed to air, it rapidly begins to lose its vitamin content. Most commercially available flour is stripped of the wheat’s germ and bran, in order to have a longer shelf life. We use our freshly-milled flour within a few hours of being ground in order to retain more of the original minerals, protein, vitamins and healthy oils. Which in turn, produces a more wholesome, nutritious loaf of bread.

Currently Milling:

White Sonora Heirloom Wheat

Organically grown by BKW Farms, a third generation farm located Arizona. This wheat, believed to have been brought to Arizona in the late 17th century by missionaries, is a softer white grain with lower gluten and has a light yet rich flavor profile.

Hard ‘Red Turkey’ Winter Heirloom Wheat

Organically grown by Heartland Mill in Kansas, this wheat was introduced to Kansas by way of Mennonite immigrants from the Ukraine. It was once the dominant variety of red hard winter wheat that was grown in the central U.S. Breadbasket, but is now being revived and grown on organic and sustainable farms in the Midwest.