Learn About Baker’s Field Flour & Bread
Baker’s Field Flour & Bread was founded by three-time James Beard Award Semifinalist Steve Horton and food, beverage, and hospitality brand builder Kieran Folliard. Together, Steve and Kieran wanted to bring stone milling back to Minneapolis, particularly regional grains, in order to produce high quality breads and flours. Baker’s Field helps create a local grain economy by connecting with farmers to create demand for quality grains. Local grain is not only more flavorful, but resilient and regenerative for the soil in a changing climate. Once Baker’s Field receives the local grain, the bakers use stone mills to grind it themselves. By connecting the bakers’ demand for quality flours with the farmers’ desire to grow unique breeds of grains, Baker’s Field Flour & Bread links the key people necessary to make delicious bread: farmers, millers and bakers.
