Farmer-Baker Don Lewis began his farm life as a beekeeper in 1982. In 2002, he switched over to milling for his bakery operation and in 2009, the Wild Hive Farm Community Grain Project began. Specializing in whole grains and flours, Wild Hive Farm uses an Amish-style stone-burr mill and granite grinding stones. “It’s basically the same machine that was used 100 years ago, with a few more bells and whistles,” Don says. Their grains are organic and sourced locally in New York’s Hudson Valley.
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