O’Neill can smell when the bread is ready to pull. One by one he takes the loaves out — this first round is The Cottage’s traditional country sourdough — inspecting each before loading them on a rack to cool.
Twelve loaves down. Three hundred and thirty-eight to go.
It also has a bit about Cairnspring Mills, whose's flour I've been using more and more of lately:
Cairnspring Mills is surrounded by Skagit Valley farmland amid a backdrop of Mount Baker. Every day Morse drives to his mill, he sees swaths of forested wetlands he helped to permanently protect as The Nature Conservancy’s former lands program director.
When he turned 50, Morse left that job to go into the flour business. People thought he was crazy. They tried to reason with him, saying things like, “It’s a ubiquitous commodity product with no profit margin and no differentiating qualities.”