Carolina Ground flour available for sale to the public!

Carolina Ground flour will be available for sale to the public at the 10th annual Holiday Bazaar, Saturday Dec 1, 8, 15, & 22, on the UNCA campus from Noon-4

If your following this blog, you likely realize that closing the distance between the farmer and baker is a key piece to the re-localization of a sustainable foods system. It took us over three years of work, but we finally launched Carolina Ground, our micro milling facility linking Carolina grain growers with Carolina bakers. And here at Carolina Ground, we are not only closing the gap between farmer and baker (since most bread grain/flour is shipped in from a good 1000 miles away), but we're doing so in the spirit of artisan food craft. Carolina Ground employs a process known as ‘cold milling’ to produce intact flours-- bread, pastry and rye flour, whole grain and sifted-- that are both nutrient rich and flavor forward. 

We've been selling our flour to Carolina bakeries since April, but getting our product out to you, the general public, has not really been happening until now...or at least right now, this month, for the holiday season. [Drum roll please....] 

Carolina Ground flours will be available for sale to the public at the 10th annual Holiday Bazaar, (hosted by the North Asheville Market) on the UNCA campus, starting this Saturday, December 1, from noon-4, and continuing every Saturday throughout the month of December heading up to Xmas: Dec 1, 8, 15, & 22, from noon-4.

Manning the table at the Bazaar is our very own Tara Jensen (our newest hire!), who also owns and operates Smoke Signals Bakery  producing beautiful laminate dough pastries and naturally leavened breads made with Carolina Ground flour! She will be selling her lovely baked goods alongside our flour. (And I've heard rumors that in another week or two the Riverbend Malt House may be joining us at our table with some home brew kits for sale.)

from the ground up,

jennifer