This Boulder mill is on a mission to prove local flour means better flavor

When baker Christie Rich first heard about Winter Langin, she immediately wanted to use it for bread and pastries. The hard red winter wheat was enticing not only because it was specifically developed to grow in Colorado’s increasingly arid climate, but because she could source it from a farmer in Weld County, just 25 miles from her Fort Collins bakery, The Bread Chic.

“As a baker, I use all organic, and I try to use all local whenever possible. That seemed like a great way to do that,” she said.

But first, Rich had to find a way to mill the grain into flour. She considered doing it herself, but was too busy opening a second location — and baking at the first. That’s about the time she found Dry Storage, a Boulder-based mill on a mission to make locally grown grains more accessible to culinary minds in Colorado.

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