Box Turtle Bakery is a home-based business sharing space in my kitchen and taking over my former dining room. Officially I am organized as an LLC with myself as the current sole owner/operator. Since I produce low-risk baked goods, I am inspected by the North Carolina Department of Agriculture rather than the County Health Department. I don't receive a restaurant grade, but certainly promise to maintain a very sanitary bakery and would be happy to give you a tour at one of my open houses or during my regular pickup hours. I am committed to doing the most I possibly can with locally-grown whole grains. I will have to import in grains from out-of-state sometimes and will always be happy to describe the source and reason for specific grains. I always mill all my flours fresh so you are guaranteed a fresh (non-rancid) whole-grain flour or high-extraction flour (one where a small percentage of the bran is removed). I also believe it is especially important to avoid fungicides, pesticides, and herbicides when using whole grains and will make sure even if they aren't certified that these haven't be used on my grains and that I use well-grown local ingredients or organically certified ingredients. In addition my breads and quickbreads use flours that are soaked at least 18 hours. Much like the process of sprouting a seed, this improves the nutrition of the breads as well as enhances the flavor.
I like the "Open Source" software model and want to eventually do a full job of sharing my sources and methods to encourage that same kind of collaboration and gradual improvements with other bakers that many software developers enjoy. I've already benefited greatly from the same from connecting with other bakers, farmers, etc. One of the things at the heart of my bakery is my flour mill and my current primary mills are the the KoMo XL (one is an XL Plus). These folks are the only US importer of these mills and have been very nice to work with.