Quebec Bakers Grind Their Own Flour to Make Better Bread

When it comes to baking bread, it’s all about the flour: where it comes from, how it’s milled, how fresh it is.

That’s why at least two Montreal bakeries are grinding their own grain, to make sure it’s at its peak and their products are the most healthful they can be.

When Seth Gabrielse was a chef in a restaurant, the focus was always on having the best ingredients. So when he and his partner, Julien Roy, decided to open their bakery, L’Automne, in 2016, they decided that same focus should apply when it comes to baking bread.

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