Mill City's New Breed of Bakers

Baker’s Field Flour and Bread, and Brake Bread, are rising up together

toast, brake bread, bakery, taste, food
Toast from Brake Bread

Photo by TJ Turner

Mill City is reclaiming its name with a new breed of bakers going back to the grain and giving back to the community. Inside the Food Building in Northeast Minneapolis, Steve Horton has launched Baker’s Field Flour and Bread. The founder of Rustica Bakery is now baking with heritage grains from local farmers that he’s cold-stone milling on site and selling bread at many local spots including Draft Horse and the Eastside and Seward Co-ops. Meanwhile, St. Paul welcomes a more traditional bakery—er, “brakery”—to town. Brake Bread was started by Nate Houge and Micah Taylor, who began delivering their wild-yeast loaves by bike to the West Seventh neighborhood. Now they have a little shop where they are selling not just bread, but also incredible scones, cinnamon rolls, and more—they’ve even hopped on the toast trend. The civically minded Brake also offers the opportunity for customers to buy a loaf for a neighbor in need. They’re rising up together to make our little corner of the world a better (and more delicious) place. •; 1174 W. Seventh St., St. Paul,