Carolina Ground, a mill dedicated to grains grown and ground on Carolina ground. Read more
This project was successfully funded on April 17, 2011.
About this project
This project aims to link the farmer, miller, and baker in the Carolinas with the goal of producing a distinctly local, stone ground flour for a distinctly local loaf of bread. The impetus for Carolina Ground, L3C came in the wake of the 2008 spike in the price of wheat, where at it’s worst, the cost of the baker’s most essential ingredient rose as much as 130%. This was due, in part, to drought in Australia, floods in Northern Europe, and the displacement of wheat for corn for ethanol in the U.S. But compounding this situation and what led to the profound spike in the price of wheat, could be traced back to the creation of the Commodity Index Fund by Goldman Sachs in 1991, and the ensuing dramatic change in US monetary fund policy that paved the way for escalated speculation. Add the Federal Reserve lowering interest rates, the decline in the value of the dollar, the increase in the price of oil, which prompted a rush from investors globally to trade dollars for commodities-- it was truly a perfect storm, far removed from the interplay between soil, sun, and rain on the farm, or wheat, water, and sea salt in the bakery.
We really don't think it needs to be this complex.
Carolina Ground, L3C is a group of bakeries working to close the distance between the farmer, miller, and baker in the Carolinas through reviving the community mill. We will be producing fresh, stone ground whole grain and sifted flour-- a flour whose vibrance and quality will be recognizably local. For lovers of good bread, this means even better bread!! And for the farmer and baker, it means a tangible level of security and sustainability. Carolina Ground will enable long-term relationships to be established between farmers and bakers, giving us the means to build our knowledge base of local grains both in the field and in the bakery and in the process, improving our daily bread.
We need your help! We have received a grant for half the cost of our equipment, but it's a matching grant. We need to raise the other half or we lose the dough.
So please help us make this happen!
Have a question? If the info above doesn't help, you can ask the project creator directly.
Pledge $10 or more
$10 gets you 1 loaf of bread or 1 pastry
Pledge $25 or more
$25 gets you a 2# bag of flour
Pledge $50 or more
$50 gets you a 2# bag of flour + 1 loaf of bread or pastry
Pledge $100 or more
$100 gets you a 5# bag of flour + 1 loaf of bread or 1 pastry
2#bag of flour + 1 loaf bread + 1 pastry
Pledge $150 or more
$150 gets you 8 weeks of bread = 1 loaf of bread (or pastry) from each of our seven participating bakeries, plus one more week from your choice or a 2# bag of flour.
Pledge $300 or more
$300 gets you a hands-on workshop with Master Baker Lionel Vatinet of La Farm Bakery in Cary, NC plus a 2# bag of flour
Pledge $500 or more
$500 gets you 7 months of bread-- 4 loaves of bread per month for 7 month (one bakery per month). Plus a 2# bag of flour.
- (46 days)