Freshly milled flour began with Leigh 2004; it came to her attention that once a grain has been milled, the nutrients evaporate over time. She purchased a Stone-mill, a miniature version of the ones that use to set along the Indiana rivers, and began on this adventure to incorporate the fresh flour into her bread. The Big Brick House Bakery stone mill is used daily to grind small batches to provide you with the freshest and most nutritious whole grain products in the surrounding areas. Their fresh flour makes the integrity and flavor of their Artisan bakery products. The Big Brick House Bakery now offers 16 different types of grain. Leigh makes several of her breads on a daily basis. These same breads won her the Indiana Artisan award in October of 2008. At this time she is now offering flavored breads using cheese, herbs, and vegetables. Leigh also makes pies from scratch, just the way they were done for several generations. Now Leigh is offering Sugar-Free and Gluten-Free items.
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