This isn’t just bread- It’s a return to something real.
I didn’t always bake for a living. I was a dentist once. A science teacher. But through it all- across countries, careers, and motherhood- bread remained a quiet obsession. I baked through joy and during times of depression, with curiosity and care, watching dough rise like magic in my kitchen.
So when I started Mischef, I knew I didn't want to sell just another loaf. I wanted to create something that meant something. That felt alive, honest, and worth coming back to. That meant starting at the very beginning: with the flour.
The problem with most flour
Most commercial flour is milled in high-speed steel roller mills. These machines operate at high speeds, generating a lot of heat. Sure they process wheat fast and cheap but they strip away the germ and bran- the parts that hold the nutrients, oils, and flavor. What’s left is a sterile white powder, often bleached and “enriched” with synthetic vitamins. It’s efficient, sure. But also lifeless.
When you lose the germ, you lose the soul of the grain.
My discovery: A water-powered Stone Mill.
My father-in-law who spends a lot of his time in his mountain home, introduced me to a small, water-powered stone mill. The grinding wheel was turned by a stream. The stones ground the wheat gently, preserving every part of the kernel. This was a place where time moved slower and flour still smelled like grain. The resulting flour had all the bran. An experimental cake made with this wheat flour made us realize just how delicious the flour is.
Today, that’s where I get out wheat milled for Mischef. It’s milled in small batches, with no heat or friction to damage the nutrients. The flour is whole, rich, and flavorful. And the process is powered with water- not electricity. No carbon footprint. No noise. Just the quiet rhythm of stone and stream.
Partnering with TWF: The Best of Both Worlds
Some of our breads also include bread flour from TWF- a company that’s just as thoughtful about what goes into their flours as we are. It gives our sourdough structure and elasticity, while our stone-milled flour brings the depth and nutrition.
It’s a marriage of strength and soul.
Why it Costs More (And Why it Should)
Our bread is priced higher than the average loaf. I know that. But what you are getting isn’t average.
- You are getting flour that hasn’t been stripped and bleached.
- You are getting nutrition that your body actually needs
- You are getting flavor that industrial flour can’t touch
- You are supporting an ancient, sustainable milling method.
- You are choosing food made with integrity- from start to finish.
At Mischef, we do not use preservatives, dough conditioners, or shortcuts. Just natural leavening, patient fermentation, and flours that still remember where they came from.