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In a nutshell, we are BREAD LOVERS. Since the day it opened in 1993, Spring Mill Bread Co. has been baking all-natural whole grain breads in small hand-made batches from scratch. We started the bakery because we wanted to share our love for baking delicious 100 percent whole grain breads using traditional recipes and wholesome ingredients. We believe great “homemade” bread can come from our bakery as well as your kitchen! WHY DO WE MILL OUR OWN FLOUR? Spring Mill recognized from day one that you get more health benefits from whole wheat flour than from refined flour. Whole grain flour contains all three parts of the grain seed, bran, germ, and endosperm, all in their natural proportions. Spring Mill also recognized that commercial milling processes often destroy, because of heat, the nutritional value of even whole grain flour. To combat this situation, Spring Mill decided to be not only a bakery but also a miller. By stone milling our own flour, we control the process to ensure that the heat gain doesn’t destroy the protein, vitamins or baking quality. Not surprisingly, this process also preserves the delicious flavor of the grain. We are sometimes amazed by the number of customers who rave about the flavor of our whole-grain breads, and the fact that you can actually taste the “nutty” flavor of the wheat! For many of our new customers, being able to taste the wheat through the flour is a first time experience. ! FIVE SIMPLE INGREDIENTS Our ingredient lists are quite short, and one need not have an advanced degree in chemistry to understand what goes into our fresh-baked breads. Indeed, our basic whole wheat bread, Honey Whole Wheat, contains only our freshly milled whole wheat flour, filtered water, honey, yeast and salt. We use no preservatives, no chemical additives and no artificial ingredients. Most breads contain no oils. Except for a few of our specialty breads, such as cheese breads or those with a streusel topping, we bake with no dairy or processed sugars. Our whole grain sandwich breads are fat and cholesterol free. Many of our breads are 100 percent whole grain! We use no high fructose corn syrup. The vast majority of our breads are sweetened with 100 percent honey. Our vegan loaves are sweetened with molasses. WHY OUR LOVE FOR WHOLE GRAINS? The answer is quite simple: they are naturally good for you! Foods rich in whole-grain carbohydrates are good sources of essential vitamins and minerals. People who eat whole grains regularly have a lower risk of obesity and also have lower cholesterol levels. Additionally, people who eat three daily servings of whole grains have been shown to reduce significantly their risk of heart disease, diabetes, as well as certain cancers. Reflecting these health benefits, the new 2005 Dietary Guidelines for Americans recommends that all adults eat half their grains as whole grains – that's 3 to 5 servings of whole grains per day. Consuming two slices of Spring Mill whole grain bread satisfies this daily recommendation. WE THINK OUR SWEETS ARE SPECIAL TOO! Of course our love for baking also extends to sweets. We bake a nice variety of sweets from scratch, using only all natural ingredients. We love butter. As you might expect, our cupcakes are topped with 100 percent pure butter cream. You will never find in the bakery any baked good containing margarine or any trans fat. We also use to the extent practical fresh ingredients. We peel, chop and cut daily fresh bananas, carrots and apples for our muffins and breads. STEWARDS OF OUR ENVIRONMENT One or our goals is to bake great breads and sweets while minimizing the affect this activity has on the environment. Accordingly, our operation is powered by wind energy– a renewable resource! Additionally, we support those independently-owned farms that practice no tillage methods and use no pesticides or herbicides. The bottom line is that supporting “alternative” energy resources and farming efforts directly benefits Spring Mill, our customers and the planet!
