At field & fire, we are passionate about fermentation. We are bakers, which means we ferment grains into breads and pastries. We honor a long-standing tradition of lengthy fermentation that draws out the flavor from our grains and flours and also enhances the nutritional value of our baked goods. We ferment our dough for up to three days, which translates into unrivaled flavor and also results in baked goods that are much more digestible than baked goods made with speedy fermentation.
We are also passionate about health. We recognize that bread is food, and as such it should be healthful for the folks who eat it. We work hard to ensure that our breads and pastries are as healthful and life-giving as possible. Long soaking periods, extended fermentation, and the use of lots of whole grains; these are the things that make our breads some of the most healthful breads you can buy, anywhere.
We use only organically grown grains and flours. We are committed to supporting farmers who use sustainable practices in their fields to provide us with the raw materials for our baking. Our dollars help to support them and push them forward in their pursuit of using our land in an honorable fashion, as stewards of the earth, rather than pillagers.
Another passion of ours is connecting with our local food system. Many of our grains and flours are grown and milled right here in Michigan. Our whole grain rye, spelt, and cornmeal all come from Ferris Organic Farm in Eaton Rapids, MI. Our vision includes buying a stone mill and milling grains that are organically grown for us in the farmland surrounding our great community of Grand Rapids. Closing the gap between the field and the fire is a long-term goal of ours. We use eggs from Pristine Acres in Marion, MI. The ham we put into our ham & cheese croissant is from pigs free-ranged in Cassopolis, MI.