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Fresh milledMenuHow it worksOur kitchenOur storyFAQ Order now

Home bakery · Nashville, TN

Baked with flour we mill ourselves.

We grind whole wheat berries in our own kitchen and bake with the flour within days, so nothing is sifted out and nothing sits on a shelf.

Order now How it works

Small batches · Pick up in Nashville, TN

A crusty whole wheat loaf on a floured wooden board

Why fresh milled

Flour that still tastes like wheat.

Most store flour is milled months before anyone bakes with it, and the best parts of the grain are sifted out so it keeps on a shelf. We grind whole wheat berries in our kitchen and bake with that flour within days.

  1. Whole wheat berries
  2. Freshly milled
  3. Baked in our kitchen

Nothing taken out

The whole grain goes in the bowl, so you get the fiber, vitamins and minerals that white flour leaves behind.

Fresh, not stale

Flour starts to lose its flavor soon after it's milled. Ours hasn't had time to. Open a bag and it smells sweet and nutty.

More flavor, every slice

A deeper, slightly sweet taste and a soft, tender crumb. Most people notice the difference on the first bite.

On the menu

What's coming out of the oven.

Pick up in Nashville, TNPick-up time and address come with your order

Everything is made with wheat in a home kitchen. Allergens are listed on each item. Prices include pick-up; there's no delivery.

How it works

Order online. Pick up fresh.

  1. 1

    Order

    Choose from what's on the menu and pay online. It takes about a minute.

  2. 2

    We mill

    We grind the wheat for your order and mix the doughs, one small batch at a time.

  3. 3

    We bake

    Baked fresh for pick-up. Every package is labeled with the bake date and ingredients.

  4. 4

    Pick up

    Come by at the time in your confirmation. The address comes with it.

Ready to order?

Everything is baked in small batches, so when something sells out, it's gone until the next bake.

See the menu

Our kitchen

A home bakery, on purpose.

We bake in small batches in our own kitchen in Nashville, for friends, neighbors and anyone who wants bread made from flour that was wheat a few days ago.

Every order is milled, mixed and baked by hand, and it's ready for you to pick up when it comes out of the oven.

Where the name comes from

Named for a little town in Iowa.

Exline is a small farm town in southern Iowa. It was laid out in 1873 for David Exline, a merchant whose dry-goods store sold what the town ran on: flour by the sack, bolts of cloth and a bit of the week's news. When the post office opened a few years later, the town took his name. It's our family name, too.

We're not a general store, and Nashville isn't Exline. But the idea stuck with us: a small place, good flour, and food made for the people nearby. That's the part we're carrying on.

Questions

Good questions.

Something else? Add a note when you order and we'll get back to you.

Why does fresh-milled bread taste different?

Nothing is sifted out, so you taste the whole kernel: a little nutty, a little sweet, more flavor than white bread. The crumb is a touch denser and more tender.

How should I store it?

Cut side down on the counter for two days, or sliced and frozen. It has no preservatives, so it won't keep like store bread. Toast slices straight from the freezer.

Is anything gluten-free?

No. Everything here is made with wheat in the same small kitchen. We can't serve anyone who needs to avoid gluten or wheat.

Can you ship?

Not out of state. Tennessee law lets home bakers sell only within Tennessee, so it's pick-up for now.

Do you take custom orders?

Sometimes, like a birthday batch of cinnamon rolls or a double batch of loaves. Send a note at least a week ahead.

What wheat do you use?

Whole wheat berries that we mill in our kitchen right before we bake: hard wheat for bread, soft wheat for pastry.