Episode Synopsis "S2E2 - Bread Riot Bakehouse: Hijacking Biology for Deliciousness"

In episode 2 of "Field to Flour," we talk with Phillip Massey, baker and owner of Bread Riot Bakehouse in Salt Lake City, UT. Phillip has used flour from Hillside Grain from it's genesis and is an advocate for using fresh-milled flour. Join us as Phillip describes his journey into baking full time with local grains.

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More episodes of the podcast Inland Northwest Artisan Grains Podcast: Unpacking the Grain Shed

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• S2E3 - Bluebird Grain Farms: Good Food Grows Here
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• S2 Field to Flour Trailer
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• S1E7 Adopting a Neighborhood
• S1E6 Brewing for Big Flavor
• S1E5 The Art of Baking with Landrace Grains
• S1E4 Vertical Integration in Action
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