Recipes

Pan de Muertos is a traditional Mexican enriched bread for Dia de los Muertos, the Day of the Dead. It is both an offering to the departed, and a sweet...

Spelt in croissants?  You betcha! Used alongside Janie's Mill Sifted Artisan flour, it bumps up the flavor and complexity of an already impressive pastry!

No one can resist a slice of moist, decadent babka -- especially when made with Janie's Mill Sifted Artisan Flour!

This hearty challah uses Janie's Mill heirloom Turkey Red and High-Protein flours.

Burger buns should get the same love and attention as what's put between them! Thanks to baker James Bridges and his fabulous recipe, now they do!

We made this classic challah with our Sifted Artisan and High Protein flours. And the winner was . . .

Janie's Mill manager Jill Brockman-Cummings makes this slightly sweet, yeasted bread for breakfast on Easter morning. We suspect that the recipe originates with the Italian side of her family, but...

This recipe is from pastry chef Cati Molnar of Robert et Fils, a Chicago restaurant serving French food with a modern touch.

Winter holidays are not complete without a buttery, fruit-and-nut-filled Stollen!