San Diego Union-Tribune (Sunday)
San Diego bakery and urban mill is on the rise
Companion Bread Co. is developing a following across the region for its fresh loaves made with flour ground in-house using California-grown grains.
Sienna Walters, a longtime baker, turned to making her own bread during the pandemic when flour went flying off the shelves. She said she wanted to do something meaningful by making loaves with local grains.
Walters bought a tabletop mill and taught herself how to use it. She later started selling her homemade bread at the North Park farmer’s market.
The business has since grown into a small sourdough bakery and urban mill operating from a commissary kitchen in City Heights.
Using her own freshly-milled flour combined with flour from local farmers adds adds more flavor and nutrients to her bread, Walters said.
She said some people who are sensitive to gluten have been able to enjoy her creations due to a long fermentation process that makes the bread easier to digest.
Popular flavors include the multigrain porridge bread, blue corn made with flour from Masienda and a sourdough bread with olives.
Loaves are available at Bica Cafe in Normal Heights, Home EC (Tuesdays to Sundays), Wildwood Flour Bakery (weekends) and the Poway Farmers Market (8 a.m. to 1 p.m. Saturdays.)
Walters said she’s committed to working with local farmers and utilizing local ingredients because it’s better for the environmental and helps support San Diego’s small business community.
She hopes to expand into a bigger mill soon.
“I’d love to keep baking, with a focus on milling (so that more people in) San Diego have access to California growngrains,” said Walters.
Follow @companion.bread on Instagram or call (805) 680-5797.