Why Fresh-Milled Matters

At Buffalo Bread House, we don’t cut corners — we crush berries.

We mill whole, organic wheat berries just hours before baking. Nothing is stripped. Nothing is bleached. Nothing is “enriched,” because nothing was taken away to begin with.

And the grains we use? They’re not random. They’re purposefully chosen for their history, nutrition, and heart..

Meet the Grains Behind the Bread

Einkorn — The Original Grain

Grown since biblical times, einkorn is the oldest wheat known to man.

It has never been hybridized, meaning it’s lower in gluten, easier to digest, and naturally high in protein, antioxidants, and B vitamins. Its warm, golden flour adds tenderness and depth to our loaves.

Spelt — The Ancient European Heirloom

Loved by German and Italian farmers for centuries, spelt is nutty, rich, and full of fiber.

It’s higher in zinc and magnesium than modern wheat, with a beautifully mild flavor that balances out stronger grains. Its complex carbs and slow absorption make it gentler on blood sugar and bellies alike.

Yecora Rojo — The California Workhorse

Born in the 1970s from Mexican heritage wheat, this hard red spring wheat is bold, earthy, and strong.

It’s what gives our bread its backbone — rich in protein and flavor, perfect for structure and chew. Yecora Rojo is a baker’s dream: honest, hearty, and deeply satisfying.

1800s — The roller mill was invented

Industrial flour mills discovered that stripping away the bran and germ made flour last longer on store shelves.

But in doing that, they also stripped away 90% of its nutrients.

Early 1900s — Flour still wasn’t white enough

So they began bleaching it for cosmetic appeal. What used to be golden and natural became stark white and sterile.

Mid 1900s — It wasn’t fluffy enough

So they added chemical conditioners like potassium bromate; a known carcinogen banned in many countries — to make bread rise faster and higher

Flour companies grew, so wheat had to grow faster.

Instead of ancient varieties, wheat was bred to be uniform, quick, and compliant. And to speed up harvests, fields were often sprayed with glyphosate, a chemical tied to gut disruption, inflammation, and more.

Then came the health band-aid…

To “make up” for everything they stripped out, flour was “enriched” with synthetic vitamins like folic acid, which many people can’t even properly absorb.

Cue the rise of…

  • Gluten sensitivities

  • Digestive issues

  • Fatigue

  • Brain fog

  • Autoimmune conditions

  • Hyperactivity in kids

  • And the feeling that something is just off with our bread.