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Straw Cove Baking Company
Bakery & Mill
Closed
Overview
Wholesale sourdough bakery and stone-milling flour mill in Lafayette's Fightingville neighborhood.
Straw Cove Baking Company is an independent wholesale bakery and flour mill founded in 2022 by Chef Morgan Angelle and Dené Carroll. It produces naturally leavened sourdough breads and stone-milled flours for Acadiana, supplying chefs, restaurants, cafés, grocery stores, and market customers throughout the region. The bakery operates a Saturday pop-up shop where customers can pick up pre-ordered sourdough classics, sweet and savory treats, and sourdough pizzas available only on that weekly menu. Straw Cove also sells its own stone-milled flours and whole wheat berries, including rye and soft white varieties, through its online Flour and Grain Shop. In addition, it hosts hands-on sourdough baking classes at the bakery for bakers of all experience levels.
Straw Cove Baking Company mills grain on a New American Stone Mill built in Vermont using quarried Natural Barre Gray granite stone. The stone-milling process crushes grain between granite stones, keeping the germ and bran intact throughout milling. To maximize freshness and flavor, grain is milled as close to mixing time as possible. Breads are made with naturally fermented, fresh-milled flours and straightforward ingredients. The bakery sources grain from 4 Generations Organic and Camas Country Mill, and its rye flour is organic.
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Last edited: 10 days ago
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