Little Hat Creek Farm
“I use Deep Roots flour in pretty much everything. I wouldn’t be here if those guys weren’t doing what they’re doing. I would’ve gotten bored a long time ago.”
Heather Coiner is a pioneer of regional grains. Her on-farm bakery, Little Hat Creek, has always pushed what is possible with bread by sourcing local grains grown in the Piedmont and Shenandoah Valley. Relationships with growers are essential to Little Hat Creek bakery and inform all of their products. The storeroom boasts hard winter wheat from Greater Richmond Grains in Powhatan County VA, corn from Buena Vista Farm in King and Queen County, VA and Five Maples Farm in Amherst County, rye from Three Monkey’s Farm in Loudoun County VA, buckwheat from Cub Creek Farm in Louisa County VA, and spelt from and oats from the Steigman family in southern PA.
As a co-founder of the Common Grain Alliance, Heather works to make organic grain as accessible as organic produce. Wheat makes up about 90% of the typical American diet and Coiner asks, are we really eating local if we are not eating local grains? The challenge with grains is that it takes a village. From farmer to miller to baker to consumer, the local grain economy is a community. Deep Roots Milling is essential to that community and supplies the majority of the flour at Little Hat Creek.
Coiner’s Danish rye bread was perfected by having a working relationship with the millers at Deep Roots Milling. It’s made of three different grades of rye flour, from cracked rye to finely ground flour and Coiner was able to work closely with the millers to hone in and customize the exact quality of grind she needed to craft an extraordinary loaf.
Find out more about Little Hat Creek at https://littlehatcreek.com/
Interested in using our flour in your kitchen? Find out more info on wholesale opportunities on our wholesale page or shop our online store