Questions, answered.

Your order will be ready for porch pickup on Friday at 4:00pm if it's placed by midnight the previous Wednesday. Orders placed after Wednesday midnight will be ready the following Friday, unless we confirm we can fit you into that week's bake.

There will be a cooler on the porch of our home with your name on your order — just swing by during pickup hours and grab it.

Fresh milled flour starts with the whole, intact wheat berry. Instead of beginning with flour that was milled weeks or months ago, we mill organic grains right here at Five C Cottage Bakery, close to the time we bake with them.

When the whole wheat berry is freshly milled, all three parts of the grain — the bran, germ, and endosperm — remain in the flour. Nothing is sifted away, which gives fresh milled flour its naturally rich flavor, beautiful texture, and whole-grain nutrition.

Freshly milled grains bring something special to baked goods. Because we use the whole grain and mill it fresh, our flour retains the naturally occurring fiber, protein, vitamins, minerals, and beneficial plant compounds found within the wheat berry.

But it isn't just about nutrition — it tastes different, too. Different varieties of wheat have their own unique flavors and characteristics, from the hearty, nutty flavor of hard red wheat to the naturally mild and delicate flavor of soft white wheat.

At Five C Cottage Bakery, we carefully choose different grains depending on what we're baking, then mill them fresh to create breads, sourdough, cookies, scones, pasta, and more. From whole grain to fresh flour to your table.

We prioritize organic ingredients whenever possible, especially our grains and many of the staple ingredients we use throughout our bakery. We also intentionally choose high-quality ingredients such as grass-fed butter, pasture-raised eggs, raw honey, and extra virgin olive oil when used in our recipes.

For the exact ingredients in a particular product, check its individual product listing in the shop.

We use a variety of grains depending on what we're making, including hard red wheat, hard white wheat, soft white wheat, rye, spelt, durum, and Kamut / Khorasan wheat. Each grain brings something a little different to the table — from hearty and nutty, to mild, buttery, or naturally sweet.