A Toast to Land-to-Loaf Breads
Roan Mills Bakery has built a following at LA-area farmers’ markets for its beautiful land-to-loaf artisanal breads. With the opening of the Roan Mills Bakery in downtown Fillmore, you can now pick up a loaf right here in Ventura County. The bakery has a small retail area up front; the large baking area in the back is where all the bread is made for farmers’ markets and wholesale accounts.
Why Fillmore? It’s where owners Andrea Crawford and Robert Dedlow, who also own Kenter Canyon Farms, have grown oranges and avocados, along with organic lettuces, leafy greens and herbs, since 1996.
They use organic farming practices for growing heritage wheat varieties—Sonora, Glenn, Emmer, Spelt, Durum, Sonora Fife and Red Fife—and daily mill the wheat berries into flour, then turn it into sourdough-based loaves. Bread made with fresh-milled whole-grain flour is more flavorful and nutritious.
When you go to the shop, you just might get to see the wheat berries being stoneground into flour in the on-site mill. You can take home some of this flour, along with wheat berries (use like you would rice) and whole-grain pasta, too.
“We’re in the business of feeding people,” says Crawford. “We’re the only farmer, miller, baker, pasta maker in the state.”
The bakery is open on Wednesdays for now; as business grows new hours will be added. Check the website for info and preordering options so you don’t miss out.
Roan Mills Bakery
411 Central Ave., Fillmore