Meet Our Mill: How K2 Milling Makes All the Difference

Flour Power: Why the Right Flour Makes All the Difference

Let’s talk about flour. It might seem like a humble ingredient, but for us, it’s the heartbeat of everything we make. Whether it’s sourdough, croissants, cookies or cinnamon rolls, great flour is where it all begins. And when it comes to flour, we’re incredibly lucky to work with the best—K2 Milling in Beeton, Ontario.

Our Roots with K2

When we were just starting out, Mark Hayhoe, the founder of K2 Milling, played a huge role in helping us find our way. Mark didn’t just sell us flour—he invited us into his world. He welcomed us to the mill, walked us through his process, shared his knowledge (and passion), and even brought us to his family farm to see the wheat growing in the field. It was unforgettable.

Mark’s family had been milling for 127 years, and his deep respect for grain and tradition left a lasting impact on us. K2 felt more like a partner than a supplier from day one.

In October 2021, ownership of the mill passed to Bryan King, who has carried that same torch of quality, innovation, and heart. Bryan is just as wonderful—committed to keeping K2's values alive while also bringing his own energy to the work. We’re so grateful for both of them and the role they’ve played (and continue to play) in our journey.

Why K2 Flour Is So Special

K2 Milling does things differently. They mill grain slowly and carefully, often using traditional stone milling methods that preserve the flavour, nutrition, and integrity of the grain. Their flours are unbleached, minimally processed, and full of character.

They also use local Ontario-grown grain, working directly with farmers to ensure quality and sustainability. This isn’t commodity flour—it’s real food. You can taste the difference.

Bleached vs. Unbleached—Why It Matters

There’s a big difference between what you’ll find in a standard grocery store and what you’ll find in our bakery.

Bleached flour is chemically treated to speed up aging and create a super white appearance. It’s common, but it lacks flavour and strips away nutrients.

Unbleached flour, like what K2 produces, is allowed to age naturally. It holds onto more of the wheat’s natural complexity, and you can absolutely taste that richness in baked goods. Plus, it’s better for you.

You Can Bake With It Too

We love using K2 Milling flours in all of our breads and pastries, and we’re proud to carry a selection of their flours in our retail section at the bakery. If you’re baking at home and want to experience the same quality ingredients we use, come by and grab a bag.

From field to flour to loaf—K2 is part of our story, and we’re so happy to share it with you.