Southern Ground

“I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book Southern Ground. By sharing with us the reinvention of herself from baker to miller, she actually has become a living bridge, linking farmers and bakers in a new, yet ancient kind of collaborative dance. Rich in its wisdom and telling—not to mention its many inspirational recipes—you will definitely want to add this book to your collection, no matter how many bread books you already own.”—Peter Reinhart, executive director of the Johnson & Wales University International Symposium on Bread and author of The Bread Baker’s Apprentice“With head and heart, Jennifer Lapidus shares the story of grain in the United States and the people who have lovingly nurtured and transformed it. Her commitment to elevating the many factors that distinguish commodity from artisan is why I am thrilled that she has not only filled out the picture of her life but shared—through exquisite, delicious recipes—the ways in which baking has transformed the lives of others.”—Simran Sethi, journalist and author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love“The inspired and delicious recipes in Jennifer Lapidus’s Southern Ground make the case that fresh flour—which is to say freshly milled flour—is the foundation of Southern cuisine. Which makes this more than a cookbook—it’s a blueprint for the future of American baking, powered by a dedicated community of millers, farmers, and bakers.”—Dan Barber, executive chef and co-owner of Blue Hill at Stone Barns“Southern Ground is a collection of smart, deeply flavorful recipes that also tell the fascinating story of what we have given up in the name of extractive food production and how we can get it back. Jennifer Lapidus will change the way you look at the power of food and farming.”—Andrea Reusing, chef and owner of Lantern, author, Cooking in the Moment: A Year of Seasonal Recipes

Jennifer Lapidus is the founder and principal of Carolina Ground flour mill in Asheville, North Carolina. She launched Natural Bridge Bakery in 1994, where she milled her flours in-house and baked her naturally leavened breads in a wood-fired brick oven. Her bakery was the first of its kind in western North Carolina and was featured in Peter Reinhart’s Whole Grain Breads.

Jennifer has appeared on The Splendid Table podcast and in the New York Times, Wall Street Journal, Bon Appétit, Food & Wine, Saveur, Taste of the South, and numerous other local publications.

Jennifer sits on the board of Carolina Farm Stewardship Association and is co-organizer of the Asheville Bread Festival.

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