Steve Horton’s production space in the Food Building in Northeast Minneapolis is stocked with literal tons of Minnesota-grown spring wheat. It’s from Cokato, Cottonwood, and Moorhead. It’s loaded into a mill, crushed between Vermont granite stones, and sifted to separate the bran and middlings from the fine flour. It’s a brand new mill for the Mill … [ Read more]
Baker’s Field debuts single-origin whole grain flours, baked goods
August 4, 2016 by Leave a Comment
Embracing limitation at The Draft Horse
February 19, 2016 by Leave a Comment
“We’re not trying to reinvent the wheel,” says Geoff King. “We’re just trying to showcase these ingredients.” The Draft Horse opened in the Food Building in Northeast Minneapolis two months ago with a straightforward mandate—show off the meat and cheese. Located down the hallway from Red Table Meats and The Lone Grazer Creamery, the café … [ Read more]
