Category: Reviews

Ramen Revelry in Austin, Texas

Few dishes inspire such fanatic fervor as ramen. Combining noodles with soup is hardly revolutionary, and yet the Japanese specialty is the only example I can think of that has driven people to upend their entire lives on a quest to find and eat the best, or the pursuit of making their own, seemingly at the drop of a hat. Ramen made sense to unadventurous Americans long before “sushi” ever entered into everyday vernacular, captivating eaters from all walks of life. Everyone seems to share the same memories of eating ramen in their broke college days, still carrying a place for the dried noodles in their hearts well into adulthood.

Ramen continues to seduce diners across the world, only gaining in popularity year over year. Now, there are so many places to get not only passable, but excellent ramen that considering a comprehensive roundup became a truly daunting task. Even when you narrow down the criteria to Austin restaurants with vegan options, you may be surprised at the breadth and depth of unique variations you’ll find. Ranging from traditional to wildly creative fusion, thin noodles to thick, wholesome to downright decadent, the question isn’t, “do you want ramen for dinner?” but, “what kind of ramen do you want for dinner?”

What Came First, the Noodles or the Broth?

Trying to untangle which component is more important to making the best ramen is truly a fool’s errand. With such a simple composition, both carry equal weight. So, what makes the best ramen? It’s the combination of both, working in harmony together, neither one outshining the other. Toppings are interchangeable, spice is a matter of personal preference, but noodles and broth are indisputable.

  • Noodles: Ramen noodles are distinctive from other forms of pasta thanks to the inclusion of kansui, an alkaline solution that imparts a distinctive springy, chewy texture. The strands can range from angel hair-thin to udon-like in thickness, they can be round, flat, or squared off at the edges, they can be long or short, but no matter what, they must have that characteristic bite. Rarely, and not traditionally, egg may be included in more American-style noodles, so it’s wise to always double-check before ordering.
  • Broth: Traditionally made by simmering bones, aromatics, and seasonings for hours to extract deep umami and richness, this layered, savory foundation completely transforms the flavor of each bowlful. Classic styles include shio (salt-based, light and clear), shoyu (soy sauce-based), miso (fermented soybean paste for a hearty, earthy taste), tonkotsu (pork bone broth, creamy and rich), and paitan (same as tonkotsu, but with chicken). This is the biggest stumbling block for non-vegan restaurants, who often swap it with wan vegetable stock, lacking the depth and punch that the genuine article is known for. Kombu or wakame (seaweed), shiitake mushrooms, miso paste, soy sauce, roasted vegetables, and sometimes nuts or seeds can be used instead to draw out plant-based umami that’s every bit as compelling.

The Best Vegan Ramen in Austin

When I set out to find the best renditions of this beloved Japanese staple, I knew I had a task and a half ahead of me. Finding so many options scattered across the full length of the city is great problem to have. You’re never too far from your next great bowlful. Here’s my cheat sheet and personal assessment to help guide your ramen cravings.

Continue reading “Ramen Revelry in Austin, Texas” →

Hannah (BitterSweet)10 Comments

Newman’s Old Cookies

Twenty years is an incredibly long time when it comes to the lifespan of most products, and even the brands themselves. Combing through the archives to revisit the blog’s first years of life, it’s striking just how few of my earliest review features are still on the market. Rest in peace, my beloved Sweet & Sara marshmallows. May your memory be a blessing, Sunergia soy feta. Until we meet again, Luna tea cakes. I’ll see you in hell, Righteously Raw bars. I could go on, but there was one remarkable finding that snapped me out of that sad spiral: the very first thing I ever reviewed is still on store shelves, nationwide, to this day.

Newman-O’s, one of the earliest “healthy” Oreo doppelgangers that told us it was okay to eat cookies as long as they were organic, seems largely unchanged after two decades. The biggest difference is the label, bold and colorful, redesigned to capture what little attention spans shoppers have left. I thought this was the perfect opportunity to reopen my investigation to see if they still hold up to scrutiny.

Newman’s Own Organics launched the iconic Newman-O’s in 1993, the first line to expand the company’s offerings beyond their initial dressings and sauces. In addition to the Original sandwich crèmes up for re-examination today, additional flavors include Chocolate Crème, Mint, Peanut Butter, Strawberry, and Vanilla. Sadly, Ginger-O’s quietly disappeared from store shelves post pandemic, never to return. Of course, this was my favorite one. Yet again, my approval seems to be the ultimate kiss of death.

Oreo is said to be the world’s best-selling cookie, though Newman-O’s are hardly concerned about competing or dominating in any arena. 100% of the profits go to charity, which should make it a bit easier to swallow the $6.99 – 9.99 price tag, which is easily two or three times more than “America’s Favorite” cookie. Ostensibly, you’re paying for quality; organic flour and sugar, and no trans fats, high‑fructose corn syrup, or partially hydrogenated oils. Does it all add up when it comes to flavor, though?

Yes and no.

Yes, this is a solid sandwich cookie. Crisp chocolate wafers enclose a creamy white filling, balancing out the subtly bitter edge of the cocoa with a blast of vanilla frosting sweetness. They dissolve easily when dunked in non-dairy milk, melting away in the mouth without leaving a greasy residue. The two halves cleave away cleanly, satisfying for anyone that prefers to deconstruct their dessert to eat the components separately. Uncomplicated, they’re easy to love at any age.

No, it’s not vastly different from the experience of eating an Oreo. Maybe it’s the placebo effect that lends them the impression of having a cleaner finish and flavor, or that you can feel better about making a “smarter” choice. Eaten side by side, without the respective logos embossed on top, it might be difficult to tell them apart. That, however, is honestly a win for Newman. To offer the same addictive qualities as such a well-loved cookie, without sacrificing quality ingredients is a certain kind a coup.

I’m amazed, impressed, and relieved that Newman-O’s remains exactly as I remember it from my first foray into reviewing food. Before sponsorship, work for trade, influencers, and all the other noise muddying up the field, this is one I chose to buy with my own money, and still do.

Hannah (BitterSweet)7 Comments

Co-op and Carry On

If you think a grocery store is just a place to pick up tofu and toilet paper, then you’ve never been to Wheatsville. Deeply ingrained into daily life, and the very fiber of what makes Austin so special, this cooperative grocer has long stood as a beacon of community, compassion, and holistic healthy living. It’s where I go not just to shop, but to connect with local food, real people, and a genuine sense of purpose.

Roots That Run Deep

Wheatsville was born in 1976 from the hopes of a small group of idealists, dreamers, and food justice advocates who dared to believe that a better food system was possible. They named it Wheatsville to honor the first black community in Austin of Wheatville, established following the Civil War, founded in 1867 by James Wheat, who was formerly a slave.

More than a nod to past history, it was a promise to make this a place for everyone. What was, and still is, a radical concept of a community-owned store for fresh food, fair wages, and collective care, immediately put the original Guadalupe location on the map. In 2013, they were able to expand that vision into a second location on South Lamar, which has become even more involved in upholding those original values with a consistent stock of over 80% organic produce, niche products from local small businesses, and options for all dietary needs.

Better Choices In Bulk

One of the first things that hits you when you walk into Wheatsville, after the friendly “Hey, how’s it going?” at the door, is the wealth of options in the bulk section. While most stores have done away with the zero-packaging approach post-COVID, Wheatsville maintains theirs as an accessible, environmentally responsible way to stock up on all your dry goods. Dozens of clear bins line the aisle like a rainbow: heirloom beans, wasabi peas, jasmine rice, unsulfured dried mango (their best seller), and fresh pecans alike are at your disposal, in exactly the quantity you need. You can bring your own jars, which is fully encouraged, not just grudgingly tolerated, to prevent food waste and plastic waste alike.

Turn around to see the opposite side of the aisle, where the scent of freshly roasted bulk coffee beckons, irresistibly aromatic even if it wasn’t originally on your shopping list. Nearby, the peanut butter grinder hums softly, turning simple peanuts into creamy perfection right before your eyes, no sweeteners, fillers, or emulsifiers in sight. Even household goods like soaps and pet foods can be purchased in bulk, without the brand name price.

The Deli of Dreams

Say the words “popcorn tofu” and everyone will know what you’re talking about around here. This iconic protein has taken on a life of its own, spurring copycats across the globe, but none can quite replicate these deeply umami, meaty nuggets. I remember my on my very first visit to Austin, it was essential that I tried this mythical dish, and I understood the attraction at first bite. I even walked into a cactus trying to get there, but that’s a story for another time. Over 10 years later, they still have the same power over me. Find them in sandwiches, on the hot bar, at the deli, and chilling with the prepared foods to choose your own tofu adventure at home.

Rivaling that level of fame, the African Peanut Soup is a cult classic; thick, rich, and hearty enough to cure all malaise, including that of the spirit. Accompanying that perennial offering, the hot bar rotates with greatest hits like vegan mac and cheese and breakfast tacos, in addition to a full self-serve salad bar.

The build-your-own deli counter may be a newer addition, but it’s quickly become a favorite. Think Chipotle, if Chipotle actually cared about ingredients. Here, you can design your dream burrito, bowl, salad, wrap or taco with that prize-winning popcorn tofu in both original and buffalo flavors or Beyond steak, veggies, creamy vegan queso, fresh guacamole, and enough salsa options to keep things interesting all week. It’s fast, filling, and made to order, proving that convenience and quality don’t have to be opposites.

Breads, Pastries, and Sweet Surprises

Somehow, amidst all this, Wheatsville also finds time to bake in-house daily. If you happen to be an early riser, you can smell their loaves as they bake every morning, the scent of toasted wheat perfuming the air. I used to live around the corner and had a hard time resisting the lure as I took Luka out for the first walk of the day. For those with a sweet tooth, there’s a variety of cakes, brownies, muffins, and cookies, but if you ask me, the real prize is their vegan donuts. Glazed, filled, sprinkled, or plain, they’re little luxuries that anyone can afford.

Sip, Stay, and Soak It In

Another new feature is that at the South Lamar location, you can now enjoy it all with a cold beer or glass of wine in hand. Thanks to a recently acquired TABC permit, the Bluewillow Lounge has become a true gathering place. Hosting free movie nights, open mics, cooking classes, dance lessons, drag bingo, and so much more, Wheatsville has become THE destination for food and fun, not just another stop along the way.

A Bittersweet Goodbye to Guadalupe

Even the most cherished places aren’t immune to change. In 2026, Wheatsville will be closing its original Guadalupe location, a space it had called home for nearly 50 years. The closure wasn’t a matter of declining sales or foot traffic, but the result of mounting pressure from the I-35 highway expansion project, which brought a wave of uncertainty to the area. Escalating costs, disrupted access, and the looming threat of displacement made a pathway forward impossible to forge.

Help Keep the Co-op Strong

Wheatsville isn’t closing down though. Far from it; it’s rebuilding. The South Lamar store is still open, thriving, and more vital than ever. Now, the co-op has launched a new fundraising campaign to stabilize operations and lay the groundwork for future expansion, hopefully even a new central location, once the dust from I-35 settles.

Here’s how you can help:

  • Shop at South Lamar. Every purchase directly supports the co-op’s mission to pay fair wages, source responsibly, and uplift local producers.
  • Become a co-op owner. Ownership means investing in the future of the store and having a say in how it’s run. It’s community-powered food, literally.
  • Make a direct donation and invest. Even if you’re not local, you can contribute to Wheatsville’s fundraising campaign online. Every dollar goes toward keeping this community cornerstone strong.
  • Spread the word. Tell your friends. Share your Wheatsville memories. Post about your favorite deli order or that one time the vegan donuts saved your morning. The more people who know, the more people who care.

Wheatsville has always been a living example of what’s possible when food is rooted in values, not just transactions. If you believe in that vision, if you’ve ever felt at home among the bulk bins or found joy in a Popcorn Tofu Po Boy, this is the moment to show up.

Co-ops aren’t born of convenience, and they don’t survive by accident; all of it depends on community. In a city changing faster than its skyline, Wheatsville remains something rare and essential. It’s a space rooted in shared values, local flavor, and collective care. Supporting Wheatsville means keeping the soul of Austin alive, and making sure it has a future worth growing into.

Hannah (BitterSweet)6 Comments

A Clear Case for Vodka

Pulling off the road at the sight of the water tower looming overhead, the Dripping Springs Vodka distillery appears suddenly, like an oasis in Texas Hill Country. Established in 2005, it’s hard to imagine a time before these award-winning spirits splashed across the country, and even harder to believe that they were only the second to obtain a legal distilling license in the entire Lone Star State. Moonshine not withstanding, vodka is what paved the way forward to our now highly spirited landscape.

You can walk straight in, as if it was any other bar, and order one of many classic cocktails, or something more contemporary and creative, like a raspberry mojito or a watermelon cooler. The staff behind the counter won’t give you a scripted sales pitch; they actually talk to you. They’ll tell you about their personal favorites, what’s new, how the lemon vodka gets its bright, zesty bite from real peels, not syrup. If you ask about the stills, they’ll probably suggest you take the tour. If you hadn’t already come for that express purpose, you should.

Behind the Stills

The tour, like the actual distillery itself, is small. You’ll see the copper stills up close, where you can smell the midwestern sweet corn mid-ferment and feel the heat still lingering in the air. Guides will talk you through the history of the brand and the process of converting starches into drinkable alcohol, with plenty of samples along the way. Be sure to take notes if you hope to remember what you’ve learned from the experience, because they’re not stingy with their tasters.

“All vodka tastes the same.”
“Vodka has no flavor.”
“Only people who don’t like alcohol like vodka.”

Statements like these, and worse, have been bandied about by misinformed people since the inception of pot stills. I used to be one of them. Loudly, proudly declaring that I knew better than centuries of distillers and drinkers alike, I was unafraid of being so distinctly wrong. I’ve come to realize that my half-baked opinion was formed on a very limited sample of bottom shelf bottles that could have been easily swapped for household antiseptics without anyone noticing. Perhaps this is shocking, but the fact is, for vodka and every single other thing on this planet, quality changes everything.

Dripping Springs Vodka is quality. An easy way to judge, without ever putting a glass to your lips, is to look at the unique factors that define every bottle:

Small Batches in Copper Pot Stills

Working in 50‑gallon batches, Dripping Springs Vodka may be a huge national brand, but they still treat the business like an artisan upstart. Each patented, handcrafted copper pot still gets individual attention through its 13-hour cycle separating the heads and tails from the drinkable portion, known as the heart.

Distillation and Filtration

Often vodka brands will say “distilled multiple times,” but the exact number is less important than the approach. Just because a vodka is distilled 20 times doesn’t necessarily make it better than one that’s distilled only twice. Final clarification through activated charcoal is part of the signature flavor, too. The idea is to purify the elixir without stripping away its character.

Water Matters

As with New York pizza and San Francisco sourdough, the quality of the water makes a huge impact on the end results. After all that distillation, they finish with mineral‑rich artesian spring water from the Texas Hill Country. The water’s purity, minerality, the local terroir, is what really gives it such distinctive character.

Natural Flavoring, Minimal Intervention

Their flavored vodkas use real, natural ingredients (like fresh citrus zest and whole vanilla beans). Sugar is never added, despite the subtly sweet finish.

All About That Base

Vodka is known as a “neutral spirit,” so it’s hard to know what it began life as. Just about anything can turn into vodka, including wheat, rye, barley, corn, sorghum, rice, buckwheat, quinoa, potatoes, beets, sugarcane, molasses, honey, maple sap, apples, whey… We’ll be here all day if I can continue. Anything high in starch or sugar, mixed with yeast and water, is vodka fodder.

Anything can be added to it without affecting that designation, unless you venture into the territory of juniper. Add the smallest bit of juniper, and now it’s suddenly gin. As such, Dripping Springs Vodka also offers two types of gin; a more traditional take on London Dry, which is very juniper-forward, and a softer, more contemporary blend with hibiscus and cardamom.

More In Store

Behind the scenes, they’ve got their hands in a growing lineup of other spirits brands. Also in their vast portfolio, you’ll find:

Your best bet for stocking your own home bar is to visit the gift shop on your way out, where you’ll find limited runs of specialties not found anywhere else. The price is right, especially when you buy two bottles or more, and get a tasting flight for free.

Whether you came for the vodka, stayed for the whiskey, or just followed the water tower off the highway in search of a rest stop, you’ll find more than you expected, and probably leave wondering why you ever settled for anything less.

Hannah (BitterSweet)8 Comments

Ice Is Nice

Kitchen gadgets are like guests: some overstay their welcome, others barely make an impression, and a rare few become part of the family. Personally, there are few that I want to stick around long term, but in the case of countertop appliances, I have a new permanent resident. The Ecozy Smart Ice and Water Dispenser here to stay.

Honestly, it’s much smarter than I need it to be, complete with an app that connects with your smart speakers to make ice on command, no matter what room you’re in and even if you’re not home. I’m perfectly content to push the button, which is also part of a snazzy LED display anyway. Honestly, it could take hand cranking and I’d still keep it around, because it makes spectacular nugget ice, AKA one of the best types of ice, and tons of it.

My Cup Runneth Over

Let’s talk hard numbers, because functionality is where this thing shines. The dispenser can crank out up to 200 cups per day. That’s more than enough for daily drinks, dinner parties, or pre-chilling an entire cooler for a road trip.

You won’t be left waiting around, even if you forget to turn it on until you actually need ice. The first batch starts dropping after about 10 minutes, depending on ambient temperature and water source. Internally, the bin holds about 3 pounds of nugget ice at a time, and while it’s not refrigerated, the machine recycles any melted ice back into the system. I like to make big batches and store them in freezer bags for later.

Solid Stats

One clever touch I didn’t expect was the integrated TDS (Total Dissolved Solids) display. Every time you fill the tank, the machine reads the mineral content in your water and displays it in real-time. I didn’t think I’d care, until I started noticing how my tap water actually scored. It’s not bad, but not as good as I had imagined.

It’s not a water-testing lab, of course, but it gives you a ballpark idea of what you’re drinking. My unfiltered tap water hovers around 250 ppm; filtered drops to 40 – 60 ppm. The cleaner your water, the clearer your nuggets, so it does make a difference.

Ice, Ice, Baby

This dispenser straddles the line between kitchen luxury and genuine utility. If you’re wondering whether it’s “worth it,” ask yourself how often you actually use ice. For me, that’s daily, and for more than just drinking:

  • Blanching: Quick ice baths stop the cooking process to keep vegetables and steamed greens bright and crisp. The same goes for al dente pasta when making pasta salad.
  • Travel: Make quick ice packs to keep food cold on the go.
  • Smoothies and milkshakes: Nugget ice blends fast and smooth without overworking your blender.
  • Cocktails: Let’s be honest, this was my first focus. The compact pebbles are essential for making a properly chilled mint julep, mojito, and many tiki drinks.
  • Cold Soups: Have you ever had super cold gazpacho or borscht? Nugget ice is ideal for keeping these dishes extra frosty, silently melting away before you chomp into them, unlike conventional chunky cubes.

Sip Smart

Of course, you can also use it as an instant cold, filtered water dispenser, but I’m fully enamored with having my own nugget ice on demand. Though it’s a unitasker, has a considerable footprint to account for, and the price is definitely a steep barrier to entree, anyone who loves nugget ice will be thrilled with the investment. At least, I know I am.

This post was made possible as a collaboration with Ecozy. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Hannah (BitterSweet)5 Comments

Milling About

If milling whole grains at home to make your own flour is extra, then I never want to be just enough. For most of human history, exactly the opposite has been true. Grinding grains wasn’t a luxury or a hobby; it was a simply an act of survival. Convenience has made the essentials feel optional, often to the detriment of quality.

Convenience, however, can also mean increased access to better technology, bringing the whole concept full circle. Home grain mills are now within easy reach of anyone hungry for a change.

Grinding Towards Independence

Evidence of prehistoric peoples using flat stones to crush grains into a coarse meal stretches back tens of thousands of years. One could argue that the first miller was whoever was brave enough to put a kernel of wheat into their mouth and chew. For as long as there have been grains, humans have wanted to pulverize them. Much as I’d love to share a whole deep dive on the history of milling, that would turn into a novel. Let’s speed through a few millennia to the American Revolution, where our nascent country became defined by amber waves of grain and by extension, the need to grind them into flour.

Watermill Built in the Late 19th Century

Before the revolution, the colonies relied on British flour imports. George Washington himself was instrumental in planting the seeds of economic sovereignty. In 1771, he unveiled what could easily be called one of the most advanced gristmills of its time, providing the tools for local farmers to mill their own crops. Becoming self-sufficient and producing their own flour, which was the most important staple of their bread-heavy diet, allowed them to reject British trade policies and withstand shortages. One could argue that flour is what won the war, and I’d like to think that as because of this, there’s nothing more patriotic than grinding your own grains.

The Benefits of Milling Your Own Grains

Freshly milled flour has an unmistakable aroma that no store-bought bag can ever replicate. It’s earthy, nutty, and alive. That’s because once a grain is ground, the oils in the germ and the nutrients in the bran begin to degrade. Commercial flours are stripped of these parts to extend shelf life—but what’s lost in the process is the soul of the grain.

Milling at home means:

  • What you put in is what you get out: 100% of the grain—germ, bran, and endosperm. No fillers, no fortification, no bleaching, no nonsense.
  • By starting fresh, you preserve the flavor and nutrition, including natural B vitamins, iron, magnesium, fiber, and healthy fats.
  • Having full control over a range of different grinds means being able to create any texture you desire, from coarse semolina to the finest cake flour.
  • There are no limits to what you can bake with. Take advantage of seasonality and regional grain diversity with heirloom grains like einkorn, emmer, spelt, or rye. Don’t forget about the ability to make gluten-free flours, using dried beans like chickpeas and lentils, too.
  • Starting truly from scratch and milling your own whole grains does take more time, but I’d write that in as a benefit, too. Slowing down makes you appreciate the end results on a deeper level, reestablishing the frayed connection between where our food comes from and what we actually eat.

Modern Grain Mills for Home Use

Thankfully, today’s grain mills don’t require hauling water or harnessing livestock. The modern home baker has a range of user-friendly, attractively designed tools that fit neatly on a countertop but still echo the intention of those ancient stones.

My own obsession and the whole inspiration for this post began with the Mockmill 100. Roughly the size and shape of a juicer, it uses corundum ceramic grinding stones which stay cool during grinding, preserving the nutrients and oils in the grain. The adjustment dial is intuitive, giving you control over everything from coarse grits to ultra-fine flour. Cleanup is minimal, it’s compact enough to live on the countertop, and it feels solidly built, promising to keep cranking for years to come. Most importantly, it unlocked a new world of whole grain flours to bake with, which is especially exciting when you have a resource like Grand Teton Ancient Grains to supply all the software.

Numerous brands make grain mill attachments for the Kitchenaid stand mixer, with an equally wide range of success. Mockmill also has a model that’s at the top of the heap for me, producing the finest grind with the least amount of friction and strain on the machine. It’s a more affordable way to get started, using some of the equipment you already have in your kitchen.

Vitamix makes a Dry Grains Container which is a reasonable solution for small batches, and well suited for making coarse grits, but is difficult for maintaining a consistent fine grind. You’ll always need to sieve your flour before use and run the bigger pieces back through for a second and sometimes third time. Never use your regular wet canister to grind grains; they’ll quickly dull the blades and chip away at the plastic container, making it permanently cloudy.

For a low-cost, low-tech solution, you can get a hand-crank mill which has the added benefit of working on your upper body strength at the same time! I can’t overstate how much physical labor it takes to operate one effectively, which could be a pro or a con, depending on your constitution. These typically clamp onto a table and then you’re good to go. Some models struggle with more oily grains, so it’s important to carefully review what the manufacturers do and don’t recommend milling.

True Grit

Most people would reasonably want to use their grain mills to start cranking out ultra-fine flour to make cakes and breads so soft, they could be mistaken for edible pillows. What I find to be even more alluring, however, is the ability to dial in the consistency to make fresh grits out of any grain your heart desires. In this case, I’ve tapped my good friend, Khorasan, to make instant hot cereal that blows that dusty stuff from store shelves out of the pantry. If you’re looking for ways to eat well on a budget, this is the ultimate in nourishment, comfort, and easy.

Yes, Cream of Khorasan is unglamorous, and you would be within your rights to call it gruel, but I promise you, it’s so much more than meets the eye. Think oatmeal, but with a uniquely nutty depth, filling and hearty, waiting for you to dress up however you like. Endlessly versatile, it can be sweet or savory, equally satisfying when lavished with berries and maple syrup as it is with furikake and soy sauce. Don’t judge this book by its cover; give it a chance, and you’ll find its a real page-turner.

Full Circle

Milling your own grains isn’t just about baking better bread, it’s a step towards reclaiming autonomy. It’s a rebellion against the packaged, the processed, and the passive. One kernel at a time, we grind toward a richer life, inside the kitchen and out. It’s a daily ritual that reestablishes our frayed connection to the land that we love.

It’s just flour, but as the basic building block of bread, pasta, pastries, and more, that’s no small thing. Milling your own flour honors tradition, takes a huge step forward to self-sufficiency, and most importantly, instills the deep satisfaction of truly starting from scratch.

Continue reading “Milling About” →

Hannah (BitterSweet)12 Comments