Book Store

Mother Grains: Recipes for the Grain Revolution, by Roxana Jullapat

Let's Make Bread! by Ken Forkish

Evolutions in Bread by Ken Forkish

Jack and Jill Went to the Mill, by Alisa Crawford

The Perfect Loaf, by Maurizio Leo

Mastering Bread, by Marc Vetri and Claire Kopp McWilliams

Sourdough Baking with Kids, by Natalya Syanova

Bread Head, by Greg Wade

Pancake Papers, by Amy Halloran

The New Bread Basket, by Amy Halloran

Artisan Sourdough Made Simple, by Emilie Raffa

Vegan Whole Grain Baking, by Annie Clapper

Grist, by Abra Berens

Advanced Bread Baking at Home, by Daniele Brenci

Heritage Baking, by Ellen King

In Search of the Perfect Loaf: A Home Baker's Odyssey, by Samuel Fromartz

Existential Bread, by Jim Franks

The Ark of Taste: Delicious and Distinctive Foods that Define the U.S.
Certifications You Can Trust
We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. You can then enjoy Janie’s Mill products in full confidence that they are organic, kosher, wholesome, and delicious!


