By food4c_Admin
Alma was set up by Graison Gill, a James Beard noted baker and teacher, previously at the much respected Bellegrade Bakery in New Orleans a welcome addition to Bermondsey . In partnership with Natoora the mill and bakery specialises in small batch wheat from around Europe. Grains can have as many variations as grapes where normal white flour has been stripped of much of its nutrional value to extend its shelf life. It is also large scale and fairly unsustanaible so in the UK much bread wheat still has to be imported. At Alma the flour is freshly milled on granite millstones imported from Vermont. It is whole grain – a term that is rather loosely applied usually and may only contain six per cent whole grain. It is open weekend mornings for direct sales of interesting breads and some more confectionary grab-and-go style tarts. Classes and consultancy by arrangement. Details are here at Alma