Dara Gallinger paces the big open kitchen at her bakery in Toronto that doubles as an urban mill, grinding all the grain for its bread. She grabs a handful of fresh-milled flour — a favourite demonstration of hers — and squeezes it in her fist. It clumps together like soil.
“That’s like clay,” she said, poking at the ball of flour in her palm. “That’s because it’s alive.”
Gallinger, a former marketer for Sobeys Inc., and the handful of people in her orbit — a billionaire toymaker, a Swedish baker and a rookie miller — all like to talk about flour in the same stark manner: It is living or it is dead.
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