The mill at Boulted Bread weighs a thousand pounds — all pink granite stones and steel framing. It was built by one of the bakery’s three owners, Fulton Forde, and lives in the front of the shop, where customers watch bakers grind spelt, einkorn, wheat, and rye. “Everything begins there,” co-owner Joshua Bellamy says, rolling cornmeal-flecked baguettes beneath floury palms. It’s Sunday, long before sunrise. Soon, there will be an out-the-door line — for cultured-butter croissants, grits bread, and Benton’s ham bialys. The line and the business are guided by Sam Kirkpatrick, Boulted’s third co-owner. “Having the mill up front is a constant reminder of pushing for flavor,” Bellamy says. “The best way to do things is often the harder way to do things. But in the end, it’s worth it.”
Boulted Bread
614 West South Street, Raleigh, NC 27603
(919) 999-3984 or boultedbread.com
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
