We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

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
Domains
FOOD BUSINESS NEWS
Market Segments
News
Companies
Ingredients
Innovation
Source & Supply Chain
Trends
Clean Food
Bakery & Cereals
Natural and Organic
Bread Revival
Geographies
Worldwide
North America
United States of America
Categories
Companies, Organizations
Innovation & New Ideas
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.