-So this morning -we are headed northbound.

-Early, early.

-Were going to -visit Blair, -this is Baker, -a very popular, -highly acclaimed baker.

-The single woman -force behind -Elmore Mountain Bread.

-My name is Blair Marvin.

-I am owner and head baker -at Elmore Mountain -Bread in Elmore, Vermont.

-I bake about 1400 -loaves of bread -a week and deliver -it around -Lamoille County -in the Northeast Kingdom.

-My goal here at Elmore -Mountain Bread, is to bake -healthy, -nutritious, flavorful breads -using traditional methods -and local organic grains -sourced -directly from farmers -here in Vermont.

-For us to be able -to have a vision of what -we wanted to be producing -for our community, -and then how do we get there -and how do we do that?

-Bread was the perfect -conduit for us, and it was -the perfect challenge for us -to be able to learn how to -do that together.

-People care about -where their -milk comes from, where -their cheese comes from, -their meat, their coffee, -their chocolate, their hops -But nobody until recent -years has ever thought twice -about where -their grain comes from.

-That story -has a bigger effect -on our global food systems -and our nutritional health -as a society as a whole.

-Something -that's really clear to me -is that Blair is using bread -as a way -to tackle -much bigger problems, -even in an agricultural -state like Vermont, -High quality, -locally produced food -is not always affordable, -and so that's something -that Blair is really trying -to solve through bread.

-I think that philosophy, -that revolutionary spirit, -really shows -in the way that she speaks -and everything -that she does.

-We knew that -we were committed -to baking with wood -fired oven -because we loved it.

-We live in Vermont, thinking -about natural resources.

-There's plenty of firewood -around.

-We love -most of all the tradition -of baking -with a wood fired oven.

-But also, -as we were learning -more about the craft, -we were understanding -and learning -that there was ways to adapt -modern sensibilities -and ideas and tools -to make it more sustainable, -profitable, efficient, -and to make better bread.

-We realized that -actually the answer for us -was to not grow the bakery -in the traditional sense -of expanding or moving.

-We decided to grow by -reexamining our relationship -with our primary ingredient, -which is flour.

-Also trying to teach people -that grains have -so much flavor -and personality -and nutritional benefits -about that, -you know, has really -kind of been absent -from our our flour in cereal -based foods -for the last 60 to 80 years.

-What Blaire -and her husband Andrew found -is that by using locally -grown grains, -they actually couldn't -find access to mills -because a lot of the -nationally -or internationally grown -grains are produced -on this commercial level, -and they all go to gigantic -industrial mills.

-So as soon as they made -the decision to use -local grains, the milling -process was the next thing -that they had to solve.

-I became good friends -with a guy down -in North Carolina.

-And I called him up -and said, hey, -I'm looking for a mill.

-And he said, well, -nobody's really building -a granite stone -mill in the US -with horizontal stones.

-So I found some stone, -an engineer friend -helped me to -build the first frame -and weld it up.

-And we -built it for ourselves.

-I have to note that there's -something so poetic -about Blaire and Andrew -being married, -but also the fact -that their businesses -have such a natural synergy -where they're trying -to solve the same problem, -but at different concentric -circles.

-It's just pretty.

-It's very beautiful.

-Do you ever think about -the fact -that your stone mills -are milling flour?

-They go into bread -that have fed -probably millions -of people?

Absolutely.

-And so we're trying -to replicate that same idea -all over the world, -the same idea.

-We're trying to build -this community of bakers.

-So I would say that -my goal is to be able -to demonstrate -or to create -a replicable model -to show that -a bakery of any scale -can utilize local grains, -and through that, support -the local -agricultural system.

-It's like -social innovation in a way, -because you're innovating -on the way -that society is formatted, -but through bread, -or it's -kind of like rock and roll, -where they just wanted -a new sound.

-So they just made it -like that, right?

-That's basically -the best analogy -I've ever heard.

-don't you think?

-Like you kind of like rock -and roll of baking.

-There's so many people -who laid the groundwork -to be able to do this.

-Andy at Red Hen like, yeah, -he forged, -you know, the first like, -you know, -there's there's bakers -here in Vermont.

-Yeah.

-Been who laid the groundwork -for us all to be able to -get to this point.

-Yeah.

Well, there's always -a lineage, right?

-Yeah.

Of course.

-And I think that's -one of the most badass -things about Vermont is -we have a lineage of people -being revolutionary -and our mindset and -just doing it our own way.

-We are very, -very lucky here.

Yeah.

-Very lucky in Vermont.

-it's impressive -how ruthlessly committed -Blaire is to this mission -of bringing local grains -to the local people.

-And so she here she is today -doing this distribution.

-And all of -this is really just to close -that loop in terms of -bringing high quality, -nutritious grains -and just keeping it -close to the source.

-It's tastier, -it's healthier, -and then it's economically -just a more tight, -robust system.

-This bread distribution -where Blair's bringing -bread to her wholesale -accounts, is the last step -in her process -of making this bread -and bringing -it to market.