A closer look at real flour, real grain, and real nourishment. In most grocery-store bread, the flour used is only a fraction of what wheat truly is. The bran, germ, oils, minerals, and natural flavors are removed — and what remains is a refined powder that behaves well in machinery but has little connection to the original grain. At Bread & Bake, we work with whole wheat flours, meaning the grain remains intact from the field to the loaf.