Baker’s Field Flour & Bread

At Baker’s Field Flour & Bread, single-origin, Midwest-farmed whole grains are milled into flour in a small batch bakery inside the Food Building in Northeast Minneapolis. The flour is then fermented and made into bread with distinctive and complex flavors. Made without commercial yeast, their naturally leavened bread has unique tasting notes and textures, with characteristics from nutty and creamy to tangy.