The Hardwick Loaf: Hyperlocal bread



Baking with fresh local flour at home is something every baker can try, but how’s a local grain lover who doesn’t bake going to get their fill? Fortunately for bread lovers, plenty of local bakeries are using local fresh-milled flour in their goods. Rose32 co-owner and master baker Glenn Mitchell is one, and he goes hyperlocal with the bakery’s Hardwick Loaf.

The Hardwick Loaf could be considered a nearly 100% local loaf of bread (salt being the only ingredient not sourced locally). Mitchell purchases the wheat for this bread from Hardwick farmer Stan White. The wheat variety White grows on his farm, located less than three miles from the bakery, is called Redeemer.

Mitchell describes this Hardwick-grown, hard red winter wheat as the “best wheat for me.” Each week he mills between 30 and 40 pounds of Redeemer himself (another 100 pounds of Redeemer goes to Four Star Farms for finer milling there). This whole-grain, coarsely ground flour goes into the Hardwick Loaf. Mitchell uses a sourdough starter to leaven the bread. It takes about 60 hours for one batch to go from grain to oven.

Many of Rose32’s other breads are made with local wheat: Henry’s Harvest, the Local Loaf, and the Market Loaf use fresh-milled Redeemer and/or fresh-milled flours from Four Star Farms in Northfield.

If you are making a trip to Rose32 for a local loaf, it’s best to call the bakery at 413-477-9930 for availability as not all bread types are baked every day.

Find local flour in the breads at:

Rose32 | 413-477-9930 | 412 Main St., Gilbertville |

Tart Baking Co | 413-584-0717 | 192 Main St., Northampton |

The Hungry Ghost | 413-582-9009 | 62 State St., Northampton |

Want more whole-grain goodness? Read on!

Going With the Grain

Tips for Success

Finding Your Perfect Flour

Blender Milling


Blender Pancakes

Cheddar, Black Pepper & Chive Bread

Walnut-Pear Cake

Whole-Grain Chapati

Behind the Kitchen Door: The Hungry Ghost



By Nikki Gardner

Best known for their signature sourdough breads and sweet and savory pastries, Hungry Ghost Bread also dishes out Neapolitan-style thin-crust pizzas. Five nights a week, pizza maker Chris Figge feeds another log into the wood-fired Llopis brick oven.

On busy nights, Figge turns out 75 to 80 pizzas from their take-out menu. Made with organic unbleached flour (Champlain Valley Milling in Westport, NY) and seasonally sourced ingredients, each pie begins as a humble sourdough ball.

Dough prep starts the previous day: It’s mixed and then proofed overnight in a refrigerator; 12 hours later, Figge weighs and shapes dough rounds that rest for an hour or so before he forms them into 12- or 16-inch pies to order.

The sought-after Margherita pizza goes into the oven with a layer of seasoned tomato sauce and fresh mozzarella from Maplebrook Farm in Vermont. Ten minutes later, it comes out bubbling and charred. A sprinkling of fresh chopped basil and a drizzle of olive oil completes the pie. The hardest part is choosing which one of their 15 (meat, vegetarian, and vegan) pizzas to try.

Recipe: Hungry Ghost Bread’s Margherita Pizza Recipe

Hungry Ghost Bread bakes pizzas to order Wednesday through Sunday starting at 5pm.
62 State St., Northampton
413-582-9009 ◆

Nikki Gardner is a writer and photographer whose work has appeared in Artful Blogging, The Huffington Post, Smithsonian’s Food & Think, and The Daily Meal. She shares seasonal recipes on WWLP’s Mass Appeal and in her cooking classes at Different Drummer’s Kitchen in Northampton. Find her online at Art & Lemons (