Recipes

This sensational focaccia (or "fo-squash-ia") is great with soup, for sandwiches, or just for snacking -- beautiful and tasty!

Have leftover bread? Make croutons! There's nothing better than a homemade sourdough crouton topping on your favorite soup or salad.

Who doesn't love cupcakes?! They're easy to make, fun to decorate, easy to serve, and delicious to eat! Perfect for bake sales, showers, weddings, or "just because!"

These chocolate chip cookies are enhanced with the deep rich flavors of browned butter and molasses.

The flavor of the ancient grain einkorn is remarkable, and this loaf made with Janie's Mill 100% extraction organic Einkorn Flour is hearty and delicious.

This sandwich loaf is made with the rare ancient grain Black Emmer, which we stone-mill into a 100% extraction whole wheat flour, so it’s delicious and wholesome, as well as...

These incredibly delicious chocolate with chocolate chip cookies use Janie's Mill Buckwheat Flour, and are vegan and gluten free!

These are the simplest cookies you can make, and you can freeze them to have on hand at any time.

This fancy-looking yet simple cake is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

Baked donuts. I had no idea they even existed until recently. They are very easy to make and way too easy to eat. Luckily, they are a lot healthier and...

Janie's Mill manager Jill Brockman-Cummings makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but...

 I was asked by a home baker the other day whether I had a recipe that her children could use for toast and that her husband could make into sandwiches...

For Valentine's Day, we asked Bekah, The Edgewood Baker, to create a recipe for us. I promise you this is divine and, as Bekah says, you can change it up...

Pain d'épices straddles the line between bread and cake, and has a long and intriguing history.

This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

Focaccia is a delicious pillowy bread that's perfect for cheese or cured meats, or for wiping up tomato sauce once you've eaten your plate of pasta. Plus, it's very easy...

The combination of High-Protein and Red Fife flours, plus the pumpkin shape, make this the perfect fall loaf of sourdough!

Dinner rolls are easy to make, and make any meal special!

This raisin bread is perfect for breakfast or any time! It's fairly dark (thanks to the molasses) and dense (thanks to the 100% extraction Red Fife and Dark Rye). It...

These classic pumpkin spice bars make a healthy snack any time, but especially around Halloween and Thanksgiving!