Cook's Baking Company

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Cook's Baking Company Freshly milled. Simply better.

How about a cinnamon orange morning bun?? Made with 100% freshly milled flour đź’•
03/13/2026

How about a cinnamon orange morning bun?? Made with 100% freshly milled flour đź’•

Look at those layers 🤤100% freshly milled flour croissants are totally possible!
03/13/2026

Look at those layers 🤤

100% freshly milled flour croissants are totally possible!

02/22/2026

Don’t need background music on this because LISTEN TO THAT CRUNCH

100% freshly milled flour sourdough made with a pasta madre aka lievito madre. It’s essentially a very stiff starter and has given me such consistent results!

Freshly milled flour magic 🍕✨ Straight from my kitchen to the ’gram—who needs delivery when you can mill your own master...
02/07/2026

Freshly milled flour magic 🍕✨ Straight from my kitchen to the ’gram—who needs delivery when you can mill your own masterpiece?

Legit, no filter…

Update! We have a name change here. Please follow and share and don’t forget to place your orders!
02/03/2026

Update! We have a name change here. Please follow and share and don’t forget to place your orders!

We have changed our name to reflect what our main focus has become...Freshly milled flour bread and other bakes! Please ...
02/03/2026

We have changed our name to reflect what our main focus has become...

Freshly milled flour bread and other bakes!

Please follow us and share our menu. 🥖

I’ve been quiet here trying to figure out my rhythm and recipe testing for new possibilities with this. In the meantime,...
12/07/2025

I’ve been quiet here trying to figure out my rhythm and recipe testing for new possibilities with this. In the meantime, I’m brewing up a big batch of fire c***r to share!

This may not mean a whole lot to a lot of y’all but here we go anyways. Y’all do not know how frustrated I have been wit...
10/18/2025

This may not mean a whole lot to a lot of y’all but here we go anyways. Y’all do not know how frustrated I have been with freshly milled flour sourdough. I’d tried cutting it with commercial flour. Up until now, I’d tried adding diastatic malt, lecithin, etc that all the different Facebook groups suggested for but I never was happy with the look or texture. I’d tried cutting it with commercial flour. I had about resigned the fact that it wasn’t going to ever be “pretty.” But someone literally posted the other day they figured it out by accident when they mixed everything like normal and let it sit overnight in the fridge, then shape and proof. So I tried their method a few times to make sure it worked and by God, it did every time so here we are. I basically had to relearn sourdough with freshly milled flour. So here it is, 100% FMF, no additives or anything like that. Finally got “the ear” and the blistering and oven spring.

The other, less pretty loaf picture was two weeks ago. Anyways, having a drink to celebrate! Test kitchen closed for the night 🤣

Address

Gainesville, GA
30506

Telephone

+17703676528

Website

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