Our head baker and owner, Doug Lawrence struggled to find quality bread to feed his family, who he raised in the Northumberland hills. Taking advantage of his culinary background, he enrolled in professional bread courses at King Arthur Flour in Vermont and participated in two brick oven building workshops with the late Alan Scott.

In summer, 2005, with the help of friends and family he began construction of the wood-fired brick oven MillStone Bread is built around. In December 2005, the doors were opened. Summer of 2013 brought an exciting change as we moved our storefront next door and expanded the production area of the bakery.

We set out every day to provide our customers with honest, real food that we make from scratch.