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Bread & Pastries

We sell "Bread in the driveway" next to our store on Saturdays from 9AM to Noon.  If there is any left we sell it in the store. Please Call.  Here's our list of breads and pastries, but stock fluctuates (we rotate some of the rye breads), and sometimes we have coffee cake or something similar.  Pastries will be rare in January so check the blog or call or text to see what's available. We've been having good turnouts on Saturdays so Thank You All!


SOURDOUGH RYE (with caraway seeds)
BAUERNBROT farmer's bread


BAGUETTE-BRÖTCHEN (usually 4 per bag)
CROISSANTS (3 per bag)




From HEARTLAND MILL in Marienthal, Kansas

​All Purpose Flour

UBUE (unbleached, unenriched)

UBUE flour has a protein level of about 11%. UBUE contains nothing but roller-milled, refined wheat flour, in addition to performing well as a bread flour.

​Strong Bread Flour

Strong Bread flour is approximately 12.5% protein and is ideal when your dough needs extra strength. We recommend it in combination with rye flour and in multi-grain loaves. While many flours in this protein range are milled from northern hard spring wheat, Heartland’s is predominately hard winter wheat grown by farmers in the High Plains of western Kansas.


Whole Wheat Flour (Hard Red Winter Wheat)

Whole Wheat Flour is milled on natural stone mills from a blend of their strongest hard red wheats. Like any true whole-wheat flour, nothing is added nor removed.

Golden Buffalo

This is milled from the same blend of high protein wheat as is the whole-wheat flour. The millers grind it with specially dressed stones, and then run it over a fine mesh sieve, separating the coarsest flakes of bran, leaving the germ and the finer bran in the flour. Golden Buffalo is rich in flavor and nutrition, but yields a lighter colored, sweeter loaf than does whole wheat.


Heartland Mill is now offering flour milled from the heirloom wheat variety, "Turkey." See the story of this wheat later on this page. All products are certified organic.

Unbleached Bread flour (T-65)

Roller milled high ash content old-world flour.

Stone Ground "Bolted" Whole Wheat Flour

A finer sifted whole-wheat flour similar to Golden Buffalo.


​Whole Rye Flour (“Rye Graham Flour”)

Our Whole Rye flour is stone ground and contains the entire rye berry. This full-flavored flour is ideal for dark rye breads and for the production of natural rye starters and sours.

Whole Spelt Flour

Heartland mills 100% Whole Spelt flour on their own specially dressed stones from grain with the best baking quality.



MULE MOUNTAIN SOURDOUGH: All natural sourdough from a local culture started in this kitchen in Dec. ‘03. Contains unbleached bread flour, “Turkey” flour, a bit of rye flour, local sourdough culture, water, sea salt.

CRUSTY BAVARIAN RYE BREAD (sourdough rye): Made by an old wry and crusty Bavarian.  Local culture June ‘04. Contains rye flour (40%), unbleached bread flour, local sourdough culture (rye), caraway seeds, water, yeast and sea salt.

WALNUT DAKOTA BREAD: Nuts and Seeds…sunflower seeds, poppy seeds, sesame seeds and walnuts. Also contains unbleached bread flour, whole-wheat flour, wheat bran, honey, corn oil, water, yeast and sea salt.

BAGUETTE (80%): It’s 80% the weight of a standard baguette. Made usually on Thursday and Saturday. Made with Type 65 “Turkey” wheat flour, vital wheat gluten, malt, water, yeast and sea salt.

LIGHT HEARTED CORNY RYE: Contains light rye flour, “Turkey” flour, vital wheat gluten, cornmeal, malt, water, yeast and sea salt.

MICHE: Old French peasant bread. Made with high extraction whole-wheat flour, bolted “Turkey” flour, unbleached bread flour, spelt, vital wheat gluten, local sourdough culture, water and sea salt.


The Mimosa Market Motto still applies:

Not everything always,

but most of it a lot of the time.



I have been using flour milled from heirloom “Turkey” wheat in many of our breads for the last 15 years.  Here, I have reprinted part of the story of this wheat:

This heirloom flour is supplied by the Heritage Grain and Seed Company in Lawrence from “Turkey” variety hard red winter wheat, grown by Bryce Stephens in Decatur County, Kansas, and milled by Heartland Mill, in Marienthal, Kansas.
“Turkey” variety hard red winter wheat was introduced to Kansas in1873, carried by Mennonite immigrants from Crimea in the Ukraine, fleeing Russian forced military service. While no statistics were kept of the actual amount of seed carried in this earliest introduction, estimates based on vernacular history range from as little as 360 pounds (one peck per each of 24 families) to as much as 36,000 pounds (one bushel per each of the 600 families). This is enough to plant 6 to 600 acres.

The Mennonite history relates that this seed was carefully hand selected for the soundest kernels and packed in the luggage of the immigrants on their long journey to new farms in a new and distant land. These farm families gave us more than seed – they also carried with them the agricultural knowledge and skills necessary for this crop to be successful in Kansas – where the climate and soils were much like in their lands in the Ukraine.

The farmers and the wheat thrived – the variety proved well-adapted to the soils and the hot summers and cold winters of the Kansas plains.
In the mid-1880s, grainsman Bernard Warkentin imported some 10,000 bushels of “Turkey” seed from the Ukraine, the first commercially available to the general public.That 10,000 bushels (600,000 pounds) would plant some 150 square miles (10,000 acres). By the beginning of the twentieth century, hard red winter wheat, virtually all of it “Turkey,” was planted on some five million acres in Kansas alone. In the meantime, it had become the primary wheat variety throughout the plains from the Texas panhandle to South Dakota. Without “Turkey” wheat there would be no “Breadbasket.”

Today hard red winter wheat is planted to twice the acreage in Kansas than a century ago, some ten million acres. While half the genes in the modern wheat crop have their origin in the old “Turkey” wheat, only a hundred acres of actual “Turkey” were planted for harvest in the summer of 2009, on the same northwest Kansas farm that is the source of the heirloom flour in our bread.
In the field, Turkey is taller than its modern semi-dwarf descendents. It yields less wheat per acre, but does retain its cold and drought hardiness and its resistance to the most common wheat diseases.

I really like the texture of the dough and the flavor of the breads I make with it. I am also happy to be playing a part in its survival as a living crop.

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