If you've dined at one of Gavin Kaysen's Minneapolis restaurants lately, chances are you've consumed bread made with stone-milled flour from Baker's Field Flour & Bread.
Located within Kieran Folliard's Food Building in Northeast, Baker's Field supplies a growing number of restaurants, bakeries and natural food co-ops across the Twin Cities with stone-milled flour and naturally-leavened bread. Its flour is a key ingredient in the pita at Mara and in the bread at Spoon and Stable, both Kaysen restaurants,…
