from seed to slice: virginia field trip

From seed to slice VA

Bread bakers guild of america

The Bread Bakers Guild of America and  Common Grain Alliance are excited to present From Seed to Slice: Virginia, a field trip exploring regional grains the Shenandoah Valley.

Participants will visit and tour Mill Song Bakery in Rockingham, Hilltop Farm in neighboring Dayton, and Deep Roots Milling in Lowesville to see firsthand how farmers, millers, and bakers are working together to grow and use local grains in their communities. 

Come spend the day with fellow bakers and make new connections!  

Tuesday, September 22, 2026 | 9:45am - 5:45pm

Special Discount for CGA Members! Just email us at hello@commongrainalliance.org for the discount code.

A Full Day of Education & Connection

This From Seed to Slice field trip takes us to Virginia’s Shenandoah Valley at the start of the winter wheat season. We’ll explore a regional grain economy in action and meet a new generation of growers, millers, and bakers who are redefining what it means to work with local grains.  

We begin at Mill Song Bakery, a one-of-a-kind home bakery run by Nico Melas in the Harrisonburg area. Nico’s work is a true expression of full-cycle baking: he farms, mills, and bakes, producing naturally leavened breads using flour he stone-mills on-site. His grains are sourced exclusively from the Chesapeake Bay watershed, an inspiring example of hyper-local grain sourcing and craftsmanship.  

From there, we head into the field with Gary Knicely, an organic farmer with more than two decades of experience in regenerative agriculture. Gary’s work focuses on building resilient systems through practices like cover cropping, interseeding, and soil health management. His approach to farming offers insight into how grain can be grown in ways that support both the land and long-term farm viability.  

Finally, we travel to Lowesville, VA, home to the historic Woodson’s Mill. Originally built in the 1790s, this mill stands as a remarkable link to America’s grain milling past. Here we visit Deep Roots Milling, where millers Aaron Grigsby and Ian Gamble and their team continue to operate the mill using traditional methods while supporting a modern, values-driven grain economy. Deep Roots Milling sources 100% of its grain from family farms across the Mid-Atlantic, producing high-quality flours from wheat, corn, rye, and other grains.  

By the end of the day, you’ll see how grain moves through a region—from soil to mill to bakery—and the people who make that possible. Whether you’re a baker, miller, farmer, or simply passionate about good bread, this trip offers a closer look at the relationships and practices shaping the future of regional grain. 

A boxed lunch is included with Registration. 

More information about the field trip destinations, guides, itinerary, and registration can be found on BBGA’s website HERE.

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