Local wheat, bread flour and community mill coming to WNC?

WNC is 40% of the way to a new community bread flour mill and further establishing wheat as a new viable regional crop.  Asheville-based Carolina Ground has a Kickstater project running that is closing in on its goal of raising $18,000 (and bringing lots of tasty local loaves and other treats to its pledges).

According to the project description, this project aims to link the farmer, miller, and baker in the Carolinas with the goal of producing a distinctly local, stone ground flour for a distinctly local loaf of bread. Carolina Ground, L3C is a group of bakeries working to close the distance between the farmer, miller, and baker in the Carolinas through reviving the community mill. We will be producing fresh, stone ground whole grain and sifted flour-- a flour whose vibrance and quality will be recognizably local. For lovers of good bread, this means even better bread!! And for the farmer and baker, it means a tangible level of security and sustainability. Carolina Ground will enable long-term relationships to be established between farmers and bakers, giving us the means to build our knowledge base of local grains both in the field and in the bakery and in the process, improving our daily bread.

You can support this project and get your tasty loaves here.