Field Trip: Roan Mills Bakery
On a sleepy Saturday morning in early October, I drove to Fillmore, CA to meet up with a gaggle of sourdough bread bakers. Our gathering place: Roan Mills Bakery. Why? To get a behind-the-scenes glimpse of making bread from start to finish--from heritage grain to Caprese sandwich. The Bakery Roan Mills is run by Andrea Crawford of Kenter Canyon Farms (and LABB member). She and her team control ever stage, from growing identity-preserved wheat including Sonora, Red Fife, and Glenn,…