I’ve used up every last bit of flour on my sourdough farmer’s loaves, rye breads, and butter braids — so today I paid a visit to our local mill. They’ve been grindin’ grain from nearby farmers for over two centuries. (In the picture: the still-turnin’ waterwheel, the old mill building, and the newer mill tower — with the snow-covered Gantrisch range standin’ tall behind it.)

The farms and the Dittlig mill sit right inside the Gantrisch Nature Park. It’s there to protect landscapes and biodiversity, encourage gentle tourism, and keep the regional economy alive through certified organic products — like, well… my flour.

I came back home with a backpack full of delicious flour-based treats: wholegrain rye flour, light spelt flour, and even a few rarities like ancient forest rye.

Safe to say, the baking schedule just filled itself back up.