Beautiful loaves from Stickboy Bakery using Type 85 flour from Carolina Ground's 2013 wheat harvest.

Beautiful loaves from Stickboy Bakery using Type 85 flour from Carolina Ground's 2013 wheat harvest.

A collection of goods from Biltmore Coffee Roasters, West End bakery, Flat Rock Village Bakery and Wildflour Bakery featuring Carolina Ground flour.

100% Carolina Ground Whole Wheat loaf from La Farm

100% Carolina Ground Whole Wheat loaf from La Farm

the bakers!.jpg

Our story began with the baker. The year was 2008. And the price of wheat had just hit the roof. This was due to a number of factors-- on farm and on Wall Street (see our press page for the link to Harper's  article, The Food Bubble: How Wall Street Starved Millions and Got Away With It). At its worst, the price of wheat rose as much as 130% and the price of flour rose beyond what could be passed along to the customer. For the baker, it became all too apparent how disconnected we all were from this most essential ingredient of our daily bread. And so the North Carolina Organic Bread Flour Project was born, with the goal of closing the gap between the farmer and baker in the Carolinas.  

The result of this four year grant- funded project (thank you NC Tobacco Trust Fund, Santa Fe Tobacco, Community Foundation of Western NC, and the Carolina Farm Stewardship Association) and the active participation of a pilot group of seven Western NC bakeries, as well as partnerships and support from NC State University and wheat breeder Dr David Marshall and his assistant Myron Fountain, of the USDA-ARS, was launch of Carolina Ground, L3C.

100% Whole Wheat loaves using Carolina Ground flour from La Farm

100% Whole Wheat loaves using Carolina Ground flour from La Farm

Open crumb inside Chicken Bridge's Carolina Ground  loaf.

Open crumb inside Chicken Bridge's Carolina Ground  loaf.

Smoke Signals Plowman loaf using 100% Type 75 Carolina Ground flour.

Smoke Signals Plowman loaf using 100% Type 75 Carolina Ground flour.

Bread from Stckyboy Bakery using 100% type 85 Carolina Ground bread flour form our 2013 wheat harvest!

Bread from Stckyboy Bakery using 100% type 85 Carolina Ground bread flour form our 2013 wheat harvest!

Creama loaf from Smoke Signals using 100% Crema bread flour.

Creama loaf from Smoke Signals using 100% Crema bread flour.

Smoke Signals pastries using 100% Carolina Ground pastry flour. 

Smoke Signals pastries using 100% Carolina Ground pastry flour. 

  Breakfast Cookie from Biltmore Coffee Roasters using 100% Carolina Ground flour.

  Breakfast Cookie from Biltmore Coffee Roasters using 100% Carolina Ground flour.

Cookies, Muffins & Biscotti from Biltmore Coffee Roasters using 100% Carolina Ground.

Cookies, Muffins & Biscotti from Biltmore Coffee Roasters using 100% Carolina Ground.

Herb Crackers from Wildflour Bakery using Appalachian White grain from Carolina Ground, milled in-house.

Herb Crackers from Wildflour Bakery using Appalachian White grain from Carolina Ground, milled in-house.

The Mills at Wildflour Bakery used to mill our grain in-house.

The Mills at Wildflour Bakery used to mill our grain in-house.

Sunflower Wheat Breads from Wildflour Bakery using our TAM 303 grain milled in-house.

Sunflower Wheat Breads from Wildflour Bakery using our TAM 303 grain milled in-house.

 Flat Rock Village Bakery's Whole Wheat bread using 100% of Carolina Ground's Type 85 flour.

 Flat Rock Village Bakery's Whole Wheat bread using 100% of Carolina Ground's Type 85 flour.

Opem crumb of Flat Rock Villages's  Whole Wheat loaf using 100% Carolina Ground's Type 85 flour.

Opem crumb of Flat Rock Villages's  Whole Wheat loaf using 100% Carolina Ground's Type 85 flour.

West End Bakery muffins made using 100% Carolina Ground whole wheat pastry flour. BELOW LEFT:  Annie's Bakery Jewish RYE

West End Bakery muffins made using 100% Carolina Ground whole wheat pastry flour.

BELOW LEFT:  Annie's Bakery Jewish RYE

West End Sticky Buns made using Carolina Ground flour. BELOW SECOND TO THE LEFT: 2 RYES. L- Carolina Artisan Bakery, Charlotte, NC R-Simple Bread, Asheville, NC

West End Sticky Buns made using Carolina Ground flour.

BELOW SECOND TO THE LEFT: 2 RYES.

L- Carolina Artisan Bakery, Charlotte, NC

R-Simple Bread, Asheville, NC

West End Bakery's muffin made entirely out of the Mids from Carolina Ground. BELOW: Baker + Bread Bakers Guild of America Chairman of the Board Jeff Yankellow// laminated dough using CG 85B// L- red wine-soaked fig + walnut w/ blue cheese//far right- croissant w/3 Graces Manchego + Spinning Spider Gabriel

West End Bakery's muffin made entirely out of the Mids from Carolina Ground.

BELOW: Baker + Bread Bakers Guild of America Chairman of the Board Jeff Yankellow// laminated dough using CG 85B// L- red wine-soaked fig + walnut w/ blue cheese//far right- croissant w/3 Graces Manchego + Spinning Spider Gabriel

LOAF BAKERY, DURHAM, NC

BELOW:Grove Park Inn's  baker, Chris Bennett produces (left) 7 Grain with CG 75B + WWB; (right) Baguette, 75B, Rye, WWB.

ABOVE: Chicken Bridge Bakery stenciled loaves featuring CG 85B .

ABOVE: Chicken Bridge Bakery stenciled loaves featuring CG 85B .

Chicken Bridge Bakery stenciled RYE loaves.

ABOVE: Flat Rock Village Bakery Seeded Loaf + (right) Baguette// CG WWB 

 

LOAF Bakery, Durham, NC

LOAF Bakery, Durham, NC