Hi... Welcome to the Miller's Bake House website. You should find plenty of good information during your visit. If you are like me, you like to know where your food comes from, how it is grown or prepared, and by whom. I'll try to answer all of these questions and more.

There's quite a lot involved with making bread the way it's done here. If you visit ten bakeries you will, most likely find ten different approaches to bread-making. My approach is heavily influenced by my baking experiences over the past twenty-three years. From apprenticeships in Massachusetts, France, Luxembourg and Belgium, to managing a farm bakery in Wisconsin to stumbling through the growth and downsizing of my own business since 1992.

As you may have guessed, Miller's Bake House is quite small, with a workforce of one. One person to blame when things go wrong. One person to get up at 2 a.m. to feed the starter. One person to run out in the driving rain to cover up the wood...It's also connected to our house, which effectively makes this a Bake HOUSE.

In 1998, before its construction, I thought of all the bakeries I had had the opportunity to work in over the years, added a pinch of the original dream I had when I decided to become a baker, and sifted out the unwanted elements which took the joy away from my work. I was left with a few cherished pieces of equipment and my craft, surrounded by sights, sounds and smells that inspire me.

There you have it, the recipe for MIller's Bake House. It was made for you and, of course, for the love of bread.

Dave Miller