Micrograineries is a term I invented just now. We've all heard of restaurants with microbreweries that brew their own beer. How about bakeries and grocers with their own micrograineries and micro-flour mills?
In New Mexico, a cooperative of Native American and Latino farmers produce a boutique local flour. In Western Massachusetts, a baking couple has persuaded their customers to plant front-lawn wheat patches. In Vermont, a farmer whose homegrown wheat flour was a curiosity when he began growing it in the 1970s now can’t keep up with demand. And in Pennsylvania, a venerable pastry flour brand from the 1800s has been resurrected, made with local organic wheat.
