Baking-Innovation

After 35 years in baking, it is fascinating to see flour becoming part of the consumer conversation.

Flour is far more than a commodity. The wheat, the milling process, and the quality of the grain all influence the final product.

As consumers look more closely at ingredients and processing, craft and specialty flours are gaining renewed attention.

Interesting read from The New York Times:

https://www.nytimes.com/2026/06/01/business/craft-flour-maha.html

Prized by ‘MAHA’ Influencers and Chefs Alike, Craft Flour Is on the Rise Growing demand for fiber-rich grains is boosting the premium flour industry, which offers less processed, but pricier, alternatives to the classic grocery store brands.