Freshly milled organic grains. Thoughtfully chosen ingredients. Small-batch baking from our cottage kitchen in Gainesville, Texas.
We source organic wheat berries — hard red, soft white, rye, spelt, Kamut — chosen for what we're baking.
Grain goes through the mill and directly into the mixing bowl — bran, germ, and endosperm, all intact.
Dough rests and rises on its own time, developing real flavor and making the grain easier to digest.
Everything comes out of the oven for the week's porch pickup — order by Wednesday at midnight to get in line.
Most flour is milled weeks or months before it reaches you, sifted, and stripped down for shelf life. Ours is milled here on bake day, with nothing taken out.
Nothing sifted away means the fiber, protein, vitamins, and minerals in the wheat berry stay in your bread.
Hard red wheat tastes nutty and hearty. Soft white is mild and delicate. Fresh milling lets that come through.
Baked to order in a home cottage kitchen and handed to you on our porch — no warehouse, no shipping delay.
Five C Cottage Bakery started with one question: what would bread taste like if we didn't cut any corners? That meant milling our own grain, keeping batches small, and baking on a schedule our home kitchen can actually keep up with.
Here's the rest of the story — and why we think the flour makes all the difference.
Read our story
