That's right- Chicago grew and milled grains from the early 1900's all the way up until 1984.
We're Dave & Megan Miller and we're ready to bring the lost art of flour milling back in a new and farmer-centric way.
For the past few years, we've owned and operated Bang Bang Pie Shop in Logan Square where we've been honored to receive accolades ranging from the Chicago Tribune, Food and Wine, Time Out Chicago and most recently we were named on Zagat's 30 Under 30 List for redefining the restaurant industry.
After spending the past few years baking with over 50,000 pounds of commercial flour we started to realize that commercial flour no longer had nutrients and is causing an epidemic of obesity and grain allergies.
Rather than run away from the problem- we decided to use our reputation to fix it. Six months ago we sold Bang Bang and committed our futures to cooking with flour grown and milled the way our ancestors ate.
We've started by building a grain centric bakery and by purchasing a small Austrian stone-mill.
We recently began receiving requests for our grains from all over the country and now realize people don't want to wait- they want our flours immediately. We thought the process of starting a flour company would take much longer- so we're thrilled and doing everything we can to launch.
But that's going to take capital.
In order to make our flour affordable and accessible--We need to invest in more grain inventory, a larger mill, and even more HEIRLOOM SEEDS for our farmers.
We believe in our vision so much that we're willing to trade our bakery's time and labor for your support. Help us restore a trade that has lost its way...
Thank you for taking the time to learn about our vision and for your support- we promise to pay it forward!
Risks and challenges
Megan and I are young and have very minimal access to credit. Even with business we've paid everything in cash. We've recently begun intentional building credit- but it will take another two years before we have built enough for it to help our business. Fortunately- this has also positioned us to have minimal debt. We've built our entire restaurant mostly debt free.
If People Aren't Excited About Our Idea:
So far people seem very excited about the flour company. We're very fortunate to have a restaurant that we can use to promote it by using it in all of our recipes. We've also begun booking press events and interviews to discuss the movement. We believe people are excited about our venture and looking for a way to be involved. We will also use our shop and our already established retail connections to sell the flours.
What if demand is too large? We have space in our shop for a larger mill. We're setting it aside in case we need to expand much larger than expected.
- (20 days)