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Americans eat an estimated 44 pounds of bread every year. For many, that means perfectly sliced pieces of a perfectly formed loaf encased in plastic...
Founder Tissa Stein is retiring, and baker Rebecca Tosdevin is taking the reins. We sat down for a Q&A with Tosdevin to discuss her plans for the new space.
Camas Country Mill isn’t just name-dropped by pizzaiolos, bakers, and chefs across Portland — its flours appear in breads and pastries served everywhere from Blue Hill at Stone Barns to Tartine Bakery
Camas Country Mill isn’t just name-dropped by pizzaiolos, bakers, and chefs across Portland — its flours appear in breads and pastries served everywhere from Blue Hill at Stone Barns to Tartine Bakery