From Grain to Table: Our Story
Our story began around the family table - a story involving baking and breaking bread together. The aroma of fresh sourdough bread and pastries permeated the house, bringing us together like few things could.
We thought that baking at home using store bought enriched or whole wheat flour provided a stronger foundation for our health and the health of our children. Little did we know that the vast majority of nutrients we thought we were getting weren’t actually present in the bread we were eating, which made us think - What if all bread is not created equal? After all, mainstream media does not exactly place bread on the pinnacle of food pedestals. If bread is really good, why doesn’t my family feel fantastic shortly after consuming it?
During this time, we excitedly stumbled upon fresh-milled flour and dug deeper into the potential benefits of using it in our baking. A whole new (and ancient) world opened up to us. We began milling ancient and heritage grains in our home, baking breads and pastries with flour still warm from the stone in our house.
Why had we not heard about this? Why had we not been using this? The flour was alive!
We recalled the Sermon on the Mount where Jesus told the crowds —
This verse is buried in the section of “ask, seek, knock” which describes God as a generous Father eager to give good gifts to His praying children. Scholars point out that small loaves of bread in Jesus' day often looked like large stones. God is not in the business of holding back his best gifts to us that are supremely valuable in lieu of giving us something that has no value and provides no life.
What is more interesting in this passage and throughout scripture is that he uses bread as the superlative staple in ancient culture at that time for comparison. But, it spoke of more than earthly provision. It spoke of the Father’s heart, full of generosity, of care, of giving what is good and true.
We realized how much of what we called “bread” had become something else — processed, lifeless, far from the goodness it was meant to be.
If our own children ask for bread, shouldn’t we give them something real?
Not a substitute or a shortcut. But bread that is alive — born of the grain God gave, full of the nourishment He intended.
Unlike other foods that are high in a single nutrient, wholegrain sustains the daily rhythm of our family, because it contains so much of what we actually need. We bake so that families like ours can be fed in body, in spirit, and in gratitude.
That’s how Silo and Stone began. From a family table, a verse, and a conviction: that the goodness of God’s creation should still be tasted and shared, because when our children (or yours) ask for bread, we believe they should receive something true and whole.
We bake so that families like yours can be fed in body, in spirit, and in gratitude. That’s how Silo and Stone began.
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