Landrace Bakery

The smell of stone-ground heritage wheat hangs heavy around the dark wooden storefront on Walcot Street. This building houses a bakery that functions as a small, functioning mill, where sacks of grain sit stacked against the walls waiting for the millstone. Andrew Januarius started the business by sourcing grains from local farmers and grinding them daily to avoid the preservatives found in industrial flour. A single stone hearth oven produces the loaves that often sell out before the morning shift ends.