We sit down at the table with Ms. Angela Devitt, owner and miller of Stone Bridge Flour, to explore the remarkable journey of grain from field to flour. Together with her family, Angela has built Stone Bridge Flour on a foundation of traditional stone milling, quality, sustainability, and a deep respect for Canadian agriculture.
In this episode, we discover how carefully selected grains, traditional stone milling, and close relationships with local farmers produce a variety of flours that inspire bakers, chefs, and home enthusiasts alike. Angela shares her philosophy on preserving flavour, nutrition, and the natural characteristics of every grain while highlighting the important role her family plays in carrying forward the values and craftsmanship that define Stone Bridge Flour.
Whether you're a professional baker, culinary student, or someone who simply appreciates exceptional food, this conversation offers an inspiring look at the tradition, innovation, and family dedication behind every bag of Stone Bridge Flour.
Join me for this podcast. Take a break. Listen in.
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