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!
