The flour that we typically buy from the store is not usually something we given a second thought to, just a bland, white pantry staple without much character. At least, that’s was how I felt until I worked for a farm that grew and milled fresh, heirloom wheatberries into whole grain wheat flour. It completely changed my perspective on flour. If you love to bake or just want to make something extra special, I urge you to give this whole new sensory experience a try.
Rare things happen in the most unremarkable of places. Outside a narrow Downriver building, where gaps in vertical blinds reveal little more than a few windowsill houseplants, only a small sign— Hungarian Strudel Shop—hints at the Old World process within. Inside, just beyond a display case of fresh-baked confections and a framed photograph of Hungary’s ornate parliament building, is a barebones backroom where the morning activity is nothing short of fascinating.
When you mix peaches, bourbon, and two sticks of butter, it’s going to taste good–so that’s exactly what I did for my birthday Bourbon Peach Cobbler.