In the small town of Willow Creek, nestled in the heart of the countryside, every household has its own secret to baking perfection. For Emily Wilson, owner of the local bakery, this means a dedication to using only the finest ingredients - locally sourced grains that are milled fresh on site. Her customers rave about her signature breads and pastries, made with love and care from a special blend of wheat, rye, and barley.

In Fresh Milled Flour Cookbook: by Grains In Small Places, Emily shares her passion for traditional baking methods and the art of mashing and milling grains right in your own kitchen. With over 100 recipes to inspire you, this book covers everything from classic breads like boules and baguettes to sweet treats like scones and cobblers.

Whether you're a seasoned baker or just starting out, Emily's warm and inviting voice will guide you through the process of creating delicious homemade loaves that are bursting with flavor. Her stories of family recipes and traditions add an extra layer of authenticity to each recipe, making it easy to fall in love with this special type of flour.