Bread was a latecomer to the locavore movement, but it’s finally here – and it was worth the wait
19 Nov 2025 | 01:52
On a Wednesday morning in October, Larry Mahmarian cuts open a 25-pound bag of wheat, carries it up a rolling ladder and pours its contents into the hopper of a stone mill, which makes a noise like a giant vacuum as its four-foot granite stone whirs to life.
It’s the first time I’ve ever seen flour being...
