Kansas City bakery mills its own flour

When Chris Matsch makes a loaf of bread or a pastry, every detail is important. So much so, the co-owner of Ibis Bakery installed a flour mill inside his Crossroads location. He buys organic wheat from a farmer in Kansas and grinds it into flour inside his kitchen. Matsch said the fresh flour contains more flavor, nutrition and texture than mass-produced varieties, which he said makes all the difference in the finished product.