Northshore Magazine

Northshore December 2018

Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.

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NORTHSHOREMAG.COM 24 DECEMBER 2018 CONTACT One Mighty Hill, 68 Exchange St., Lynn, 781-584-8648, onemightyhill.com / E AT+ D R I N K / unadulterated crushed whole grain. So Olinto and co-founder Tony Rosen- feld, expanding on their time together at B. GOOD, decided to launch One Mighty Mill, selling freshly ground, sustainably sourced flour and baked goods. Working with farmers in Maine, close to the Canadian border, One Mighty Mill is supporting the transition of hundreds of acres of wheat from conventional to organic, and then transporting that grain to Lynn, where they grind it into flour. From there, with Rosenfeld overseeing the kitchen, they package the freshly milled flour for sale, as well preparing everything from bagels to cookie dough for sale at their storefront coffee shop and in select Roche Bros. supermarkets and an expanding number of Massachusetts Whole Foods locations. e Lynn café offers an ever-changing ar- ray of fresh bagels, dense and nutty, topped with everything from strawberry preserves to hummus, along with tortillas, wraps and pret- zels. e to-go section includes cookie dough and pizza dough for home baking, as well as freshly ground flour. Opening in Lynn was no accident, Olinto says, adding that residents get 15 percent off any purchase. While the community support has been outstanding, the opportunity to contribute to revitalizing a city was impor- tant. "We want to be in a community where we can make a difference," Olinto says. "is enables us to make change on a lot of levels." A steady stream of locals and folks from area towns pop into the shop to grab a bite and gawk at the fancy bagel oven, alongside a pair of 1,200-pound granite stones used to crush the wheat berries into flour, on the other side of the glass wall separating the café from the production facility. e whole business is in service to the mill, which makes a building-rattling noise when the machinery groans to life. is cacopho- nous old-school method retains the maxi- mum health benefits, Rosenfeld says, creating wheat that is more easily digestible. In fact, the tagline for One Mighty Mill is "Wheat you can eat." "e good fats and flavor removed [by conventional methods] are a component of digestion and nutrition that was always meant to be there," explains Rosenfeld, who is also the company's baker-in-chief. While the flour may look different and taste different, Rosenfeld says One Mighty Mill's flour should behave the same as con- ventional white flour in any home recipe, while adding a bit of a different flavor and texture—and perhaps even better digestibil- ity. While the evidence thus far is anecdotal, the business partners think the industrializa- tion of wheat may be responsible for the up- tick in folks who avoid it. "Every day people come in and say they can't eat gluten, but they can eat our products," Olinto says. is leaves One Mighty Mill with a steep uphill battle. Convincing people that gluten can be good for you is no small task. But the partners are ready to change minds, bite by delicious bite. Top to bottom, Tony Rosenfeld and Jon Olinto, golden pretzels, and One Mighty Mill flour.

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