From Field to Flour: How We Source Our Ingredients

Before we shape a single loaf, we spend time choosing what goes into it. For us, sourcing isn’t a background task — it’s at the heart of our work. At Furl, every ingredient we use is chosen with purpose, not only for its flavor, but for its story, its origin, and the hands that grew it.

We work closely with small-scale farmers and millers who share our values: stewardship of the land, respect for tradition, and an understanding that great food starts in healthy soil. Many of our grains are grown just a few hours from our bakery. They’re milled using traditional stone-ground methods that retain the germ and bran, preserving both flavor and nutrition.

We bake with heritage flours like spelt, einkorn, and red fife — grains that carry history and depth, and that haven’t been engineered for speed or uniformity. These flours behave differently. They ask for attention. They reward patience with complex flavor and rich texture.

Our butter is sourced from a local creamery that churns in small batches, using cream from pasture-raised cows. Our eggs come from farms where chickens are free to roam and feed naturally. Even the salt in our bread is harvested by hand from solar pools. And our seasonal fruit — rhubarb, figs, plums, apples — comes from nearby orchards, many of them family-run for generations.

This kind of sourcing takes time. It costs more. But it means that everything we make is connected to a larger web of care — of growers, gatherers, and makers who believe in quality over quantity. When you eat something from Furl, you’re not just tasting our craft. You’re tasting the fields, the cows, the sun, and the rain. You’re tasting a place.

We don’t believe in anonymous ingredients. We believe in knowing where our food comes from, and in celebrating everyone along the way who makes it possible.

Good bread begins in the ground. We never forget that.