In food circles, nothing quite says "back to basics" like milling your own flour.
It's part of a growing trend, as farm arts — such as pickling, fermenting, canning and jam-making — have gained favour with home cooks and chefs across the country.
Now Canadian bakers are taking that concept to the next level by using stone mills to grind flour from local farmers' grain.
"What it does is give you a coarser flour either in a whole grain format or some of them, like ours, you can sift off a certain amount of the bran to make it a little bit lighter of a product," said Bruce Stewart.
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