Now Open for Public Retail Sales on Wednesdays and Saturdays from 7:00 AM to 4:00 PM!
Farmer. Miller. Baker. Pasta maker. Andrea Crawford is all of these, plus at least one more: shopkeeper. She added the latter in mid November, when the retail bakery for her Roan Mills project debuted in a Streamline Moderne-era building in historic downtown Fillmore. Open just one day a week (Wednesdays, from 7 a.m. to 4 p.m.), the shop gives fans of artisanal breads a place to see — via separate, glassed-in work spaces — where Crawford and her crew mill organic flours, and where they turn those flours into rustic boules, batards and baguettes for special orders and farmers markets in Los Angeles County. Red Fife and Glenn wheats are combined with water and sea salt for a dark, crusty bread that is available as a round boule ($8) and as a boxy sandwich loaf ($6), sliced upon request. Other regular selections include Sonora wheat baguettes ($4), scones made with just a hint of lemon zest in the dough and a light dusting of sugar on top ($4), and a 70% Rye loaf made from a sourdough rye starter ($6). Organic farro, polenta, milled flours and spaghetti made from Emmer wheat — considered a “superfood,” thanks to its comparatively high percentage of protein — are also available. (Worried about missing out on a particular loaf come Wednesday? Use the preorder option available HERE.) During a visit this week, I also snapped up a specialty boule ($10) accented with olive oil and local rosemary and lemon. Look for similar combos in the future: Crawford’s Kenter Canyon Farms grows organic herbs, lettuces, vegetables, citrus and avocados. (411 Central Ave., 818-522-4686)
— Lisa McKinnon
Roan Mills Bakery is located in historic downtown Fillmore, Ca. We grow the wheat. We mill the flour. We bake the bread. Come see us and taste the difference. “We’re wheating for you”.
Time honored, old world methods set the tempo at Roan Mills bakery where the sour dough starter is at the heart of the process. Our sour dough starter is fed every 12 hours to encourage a thriving and vibrant community of microorganisms that raise our dough and tame our whole grain flour into the flavorful, dark, crusty loaves that are the bread that was described as the staff of life in ancient times.
A bake begins each day in our mill room where our 20 inch Meadows Mill processes our heritage wheat berries and grains into fresh flour.
This fresh flour has all the nutrients of the whole wheat berries and is combined with filtered water, sea salt and our sour dough starter to create the bread dough. Our breads are named for the wheat varieties that are used to create them. By controlling the variables of flour, water, salt, time and temperature various results are achieved. Subtle changes in the amount of water used, the way the bread is shaped, the length of time these doughs are fermented and at what temperature they are baked will produce breads with deep flavors, great textures and long keeping qualities.
After shaping the dough into loaves the breads are held in cool temperatures to ferment and develop the characteristic flavors and long keeping qualities.
When the bread dough has matured it is baked in a very hot oven with a little steam injected into it to help create a crisp crust.