Wholegrain Milling Co. x Baker Bleu

From the farm to the table, every grain has been considered and has a purpose to create bread that is worth sharing.

Family-owned business Wholegrain Milling co. have been supplying Australian bakers with certified sustainable flours since 1978. Their traceable farming practices are used to honour the land and protect the soil, resulting in a higher quality flour and therefore, better bread for you.

Baker Bleu blends stone-milled flour and modern milled flour to create most of our bread.

Wholegrain Milling Co. has been a pioneer of sustainable flours since 1978 and remains family-owned. With a passion for the environment and promoting greater soil health with regenerative farmers, the mill is powered with 100% green energy.

We make sour­dough bread and pas­tries with patience and respect to achieve bread to share and enjoy. No artificial flavours or additives are used.

Stone-milling is a traditional method that gently grinds the entire grain between stones, preserving the bran and germ and retaining more nutrients, flavour and natural oils than modern high-speed roller milling. Because the whole grain remains intact, stone-milled flour is nutrient-dense and often easier on your gut. Supporting family-owned mills also strengthens Australia’s grain networks and helps keep traditional milling knowledge alive.

Every loaf begins long before the oven. Bak­er Bleu is a part of a strong com­mu­ni­ty of farm­ers, pro­duc­ers, restau­rants and cafes. Ingre­di­ents of the high­est qual­i­ty are para­mount to our prod­uct and we have utmost respect for the plan­et, pro­duc­ers and prod­uct we cre­ate.

Image credits: Dominic Loneragan