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Renaissance Texan Keeps State's Chefs Supplied With Freshly-Milled Heirloom Flour

March 7, 2017: 12:00 AM EST
A musician with cooking school training, restaurant management experience, and a flair for entrepreneurship has launched a business based on the observation that chefs in Texas want the freshest organic flour they can find for their breads and other creations. James Brown, founder of Barton Springs Mill, decided that if he could source organically-grown flour – he could – he’d create a mill that would supply fresh organic flour from several types of heirloom wheat berries daily to restaurants all over the state. He did that, too, and very successfully. All while pursuing his other jobs: director of worship at a Presbyterian church and director of a music series that specializes in all-but-forgotten composers. [ Image credit: © Barton Springs Mill ]
Addie Broyles, "Barton Springs Mill Turns Ancient Grains into Fresh Flour", My Statesman (Texas), March 07, 2017, © Cox Media Group
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