iIt starts with the flour. Flour comes from a living plant and loses its freshness like any other produce product. Brodflour put a stone mill in their bakery so that they could fresh mill themselves: They lightly crush the grains to keep the germ oil and bran in the mix.They stone mill every day here in the city, close to the customers. They are the only bakery in the city who does this. Brodflour's baked products are baked with flour that is only a day or two old, so that as much of the goodness and nutrients remain as possible.tion to
fresh flour and loaves of bread, brodflour offers delicious breakfast and lunch options, including toasts and baked goods. We are committed to showcasing quality ingredients from local producers, prioritizing organic products, and knowing what goes best with your bread.
Our bright, Scandinavian-inspired space, which also features a coffee bar and community-oriented dine-in seating, invites people to break bread together.
ur products is alive and packed with nutrients—from the farm, to the mill, to your mouth.