Don Lewis fell into flour because of his chickens. Back in the late 1990s, he went to Lightning Tree Farm for organic chicken feed and saw that Alton Earnhart was growing wheat. The farmer offered him a bag of flour, and this piece of wheat history began.
At the time, Lewis sold baked goods featuring his own honey at New York City’s Greenmarkets, so of course he was intrigued by the farmer’s flour. As a result, he began to incorporate local flour into all his products, increasing the percentage he used each year and upping the acreage he asked Earnhart to grow. All the while, Lewis educated consumers about ingredients as he offered samples.
In the early 1980s Lewis used samples to discuss the honey he produced. When he started baking bread with local grains, he also used the belly as a point of mental sale.
Since 2008 Lewis has run Wild Hive Bakery and Café, a Hudson Valley shop and eatery that he is now closing in order to focus on his passion: redeveloping a regional grains system. Read more