The Central Milling Company

This Saturday we got to spend the day at @westcoastbreadfest surrounded by people who care deeply about bread, fermentation, grain, pastry, and the craft behind all of it. Jon taught one of the only classes at the event fully focused on naturally leavened croissants and sourdough pastry, with around 20 bakers in the room, from beginners to strong bakery owners. Even though laminated sourdough is impossible to fully cover in one session, it was incredibly rewarding to share knowledge, answer questions, and hopefully inspire more bakers to keep exploring naturally leavened pastry. We got to reconnect with friends, meet new bakers, judge an incredible bake-off with around 40 beautiful loaves, and spend the weekend talking about real bread with people who genuinely love the craft. Weekends like this remind us how much knowledge-sharing matters in this industry. A rising tide really does lift all ships. Thank you @theearlyrisebaker to connect all of us together! And if seeing this makes you want to learn with us in person, we still have a few seats left in our upcoming sourdough classes at Proof (Shea location). We’re not sure yet when the next round will happen, so if you’ve been thinking about it, this is a good time to register! Link in bio.

This weekend, Jessica of @doughbauchery traveled with Simply Bread to Petaluma CA for @westcoastbreadfest , where we spent the day in a room full of people fully engaged in their craft, and in the work behind it. From the moment the day began, there was a steady excitement. Dough being shaped, ovens opening and closing, conversations building around shared experience. Every table held someone refining a process, asking questions, or passing along what they’ve learned. There is something powerful about being in a room where this level of focus is the baseline. You feel it in the pace, in the attention to detail, in the way people stay present with what they’re doing. We’re grateful to have been there, to meet and see everyone and to spend time within a community that continues to shape and strengthen this craft. Thank you Laila @theearlyrisebaker for building something that brought so many people together and for creating something special that people will carry with them long after the day ended.

Yesterday, I found myself teaching in a room full of flour-dusted hands and people who speak the same strange, beautiful language, the language of fermentation, fire, patience, and instinct. West Coast Bread Fest. Not a competition. Not a spectacle. Something way mo better. A gathering. Held together somehow, impossibly by Laila O’Boyle aka @theearlyrisebaker . The kind of person who doesn’t just organize an event, but builds a table big enough for all of us to sit at. The kind of effort that doesn’t show up in photos: the emails, the money, the sleepless nights, the quiet belief that if you bring good people together, something meaningful will happen. And it does. You look around and see it…bakers trading notes like secrets, laughing like old friends even if they met an hour ago. Recipes get shared. Stories get told. Failures get admitted. Wins get celebrated. No ego, just craft. No competition, just respect. This is the part people don’t see when they bite into a loaf. The community behind it. I’ve loved being a baker since the moment I started. The early mornings, the rhythm, the obsession—it gets in your blood. But being here, surrounded by people who feel it the same way… it reminds you why you stay. Why it matters. This isn’t just bread. It’s culture. It’s camaraderie.

A crumb that’s speaking loud and clear. 👀 A beautiful country loaf from one of our friend @drycreekbreadco , built with a blend of whole spelt, California hard red wheat, and just a touch of rye. Open, airy, and full of character, with a crust that brings it all together. Grain choice shows up in every detail here, from the color to the structure to the depth of flavor. This is the kind of loaf that reminds us why it all starts with quality wheat. 👏 ••• #CentralMilling #FromFieldToFlour #CountryLoaf #BreadCommunity

Our aging warehouse in Collinston, Utah. The place where it all comes together. But our warehouse is far more than just a space… it’s a system powered by people, like our warehouse manager Brandon, who care about every bag, every order, and every customer it reaches. From receiving and storage to picking, packing, and shipping, this team keeps things moving with precision and pride. Real people. Real work. Done right. ••• #CentralMilling #FieldToFlour #WarehouseLife #SupplyChain #PeoplePowered

This one’s well deserved. 🏆 Congratulations to @heybagel_wa ! Named Best Bagel at the first-ever BagelFest West by the people who know bagels best. The judges. The crowd. The community. It takes years of obsession to make something that good. We’re honored to be a part of what goes into every batch. Keep doing what you’re doing. 😉 ••• #BagelFestWest #CentralMilling #ArtisanBagels #CraftBaking

Last week at @pizzaexpo was one of those reminders… Why we do what we do
Who we do it with
And how good it is to be surrounded by people who care about the craft Baking with our good friends @didierrosada and @katecruz1901 , seeing old friends, and meeting new ones made it all the more unforgettable. Already counting down the days to next year! ••• #PizzaExpo #CentralMilling #FlourPower #PizzaLife

Every bag of Central Milling flour is the result of people who genuinely love what they do. This is more than a job to them. It is a calling. Adam — making sure only the best wheat comes through the door Nick — building real relationships with our organic farmers in the field Hugo + Mike — running the mills in Collinston and Richmond Zach — keeping every batch at the highest quality standard Alton — our resident wheat whisperer Brandon — keeping the warehouse tight and the product moving Casey — the glue holding operations together every single day Lynn — setting the vision and leading the whole crew And so many more behind the scenes making it all happen… We’re so proud of the people who make this place what it is. 🌾 ••• #CentralMilling #PeoplePowered #MeetTheCrew #CraftFlour

✨ This is what passion looks like. The weather is heating up and so is pizza season, not that it ever really cools down around here. Shoutout to some of our incredible pizza-making friends doing what they do best, all with a little help from @centralmilling flour: 🔥 @capopizza - Assorted masterpieces from the legend himself, Tony Gemignani 🧡 @pizzeriaruby - Squash, ham & ricotta with fried sage leaves and an ACV caramel drizzle 🍍 @splangerdanger - Pineapple, bacon & jalapeño 💥 made with 100% Tony Gemignani “California Artisan” Type 00 Pizza Flour 🟦 @tributepizza - A classic Detroit-style that hits every time 🌿 @defiant_baking - The Hot Sopressata: olive oil base, mozz, hot sopressata, local pomegranate seeds, burrata, crushed pistachios & a basil sauce drizzle Swipe, drool, repeat. ••• #CentralMilling #PizzaLife #ArtisanPizza #PizzaMakers

Going to the 2026 International Pizza Expo?🍕We would love to see you there!  Come spend some time with us and see what we're baking. We will have brioche and focaccia dulce for your morning snack, focaccia alla Romana, pizza a la farina de Mais, NY-style pizza, and ciabatta ... all made with an interesting assortment of our specialty types of flour. March 24th–26th, at the Las Vegas Convention Center. 👉 Come see us at Booth #1869!

Sun above. Water below. Soil at the center. 🌞💧🌾 Sustainability isn’t a buzzword here. It’s how we operate every day. At our Collinston, Utah mill and storage facility, an extensive rooftop solar array helps power the home of our whole wheat milling operations. Both stone ground and roller milled whole wheat are produced here, alongside our main year round temperature controlled warehouse where flour is stored and aged. At our Logan, Utah mill, we continue a tradition that goes back generations — using water power from the Logan River to help drive the milling process. And sustainability begins long before the grain reaches the mill… All of the farmers we partner with follow certified organic practices, relying on natural solutions rather than synthetic chemicals. In some cases, that includes traditional inputs like cloves and other plant based methods to help care for their fields. From sun and water to field and flour. This is what sustainable milling looks like. ••• #CentralMilling #OrganicFlour #SustainableMilling #FromFieldToFlour #FarmerMillerBaker

Golden fields. Rail lines. Mountain backdrops. And right in the middle of it all — Collinston. Our Collinston mill and grain storage facility is one of the hardest-working places in our supply chain. Grain comes in by rail and truck, moves into dedicated silos, and gets milled on site. Every step designed for efficiency, traceability, and consistency. From inbound to outbound, quality is protected at every stage. The flour leaving this facility ends up in bakeries across the country. Every single day. The footprint? Multiple football fields. Drop your best estimate below. 👇 Proud of the scale. Even prouder of what it feeds. ••• #CentralMilling #Collinston #FromFieldToFlour #MillingMatters