Mrs. Richardson's Kitchen

It’s Milling Monday!!

Foodies, this one’s for you.

Every single sourdough bake that leaves our cottage kitchen, loaves, focaccia, babka, rolls, fougasse, ciabatta & cinnamon buns, starts with freshly milled whole grains, milled by us in-house using our Mockmill200from .

This isn’t trendy for us.

It’s the backbone of everything we bake.

When we mill fresh, we keep the whole grain intact: bran, germ & endosperm, where the fibre, vitamins, minerals, healthy fats & antioxidants live. Most commercial flour is milled and stored for months, losing flavour and nutrition along the way.

Fresh milling =

✔ More nutrients

✔ More flavour

✔ Better aroma

✔ Better texture

✔ More satisfying bread

All our sourdough contains freshly milled whole grains, every single one. We use different percentages (100%, 50%, 20%) blended with beautiful bread flours to create everything from deeply rustic to soft and tender, without sacrificing flavour or integrity.

Paired with long, natural sourdough fermentation, fresh-milled grains become even more nourishing: easier to digest, better mineral absorption, improved gut health, and deeper flavour.

We use organic, non-GMO grains sourced locally and globally, including einkorn, spelt, rye, khorasan, teff, stardust, rouge de Bordeaux, extra roja, Sonora, buckwheat, barley & more, plus our signature house blend created 9 years ago 🤍

Great bread doesn’t start with a recipe.

It starts with the grain.

We source our grains from a variety of grain specialist











You can find us most Saturday’s at the

🇺🇸🎆 FOURTH OF JULY WEEKEND IS ALMOST HERE! 🎆🇺🇸

Folks, we are at the this Saturday with all the deliciousness you need to celebrate the holiday weekend!

🍞 Fresh sourdough

🥖 Baguettes

🧁 Sweet treats

🌿 Ferments

✨ And plenty more goodness

Come on out, shop local, support small businesses, and enjoy some of the very best our community has to offer. We can’t wait to see your smiling faces! 🇺🇸❤️🤍💙🇺🇸