Kneads

Kneads mills its own flour in-house on a stone mill made by New American Stone Mills, a Vermont-based company whose equipment is used by bakers across the United States and internationally. All grains are sourced from Northeast farms. The flour lineup includes whole grain rye, whole grain spelt, whole wheat bread flour, and whole wheat all-purpose flour, sold in retail and bulk sizes, with organic or organic-practices grain sourcing noted across the range. Bread baking relies on slow, natural fermentation, and baguettes are shaped by hand. Granola is made in small batches using organic oats and Hudson Valley maple syrup. Brittany Moreno's approach to the flour program draws directly from her time at Boulangerie Berthe in Paris, where she learned the practice of working with local millers to source high-quality flour.