06/09/2026
Did you catch it? That dark, speckled portion swirled through the flour — that’s the bran. And it’s one of the biggest reasons freshly milled flour is in a completely different league from what you find on the grocery store shelf.
Here’s why it matters:
A whole wheat berry has three parts: the bran, the endosperm, and the germ. When you mill the whole berry — which is exactly what I do for all Upside Lane baked goods — all three parts end up in your flour. That means you’re getting the fiber from the bran, the healthy fats and B vitamins from the germ, and the starchy energy from the endosperm. All of it. Together. The way nature packaged it.
Store-bought flour? Most of it has been refined — meaning the bran and germ have been removed to extend shelf life and create a uniform white product. What’s left is primarily the endosperm. Manufacturers are sometimes required to add back a handful of synthetic nutrients afterward (that’s what “enriched” means on the label), but it’s not the same as what was there to begin with.
There’s also a freshness factor that can’t be overstated. Once a wheat berry is milled, the natural oils in the germ begin to oxidize. Commercial flour may sit in a warehouse or on a shelf for months before it reaches you. When I mill grain, it goes into dough within minutes. The flavor, the nutrition, the living enzymes — all of it is still intact.
That’s not a small thing. That’s the whole point.
Every loaf in the bakery is made with freshly milled, organic grain. You can taste the difference — and now you can see it, right there in the bowl. 🌾
Calling all Cape Cod locals and visitors this weekend! If you’d like to sample some of my products, I will be at the this Saturday, June 13, from 2pm - 4pm.
I will also have a small batch of baked goods to sell, so hurry before they’re gone.
I would love to see you there! 🤗💛
