Taste and See Bakery





Taste and See Bakery is a one-woman run bakery and mill in Alpine, a tiny West Texas outpost.  Specialty grains, milled within 24 hours, transformed into delicious, nutrient-dense artisan breads and pastries.

Ginger pouring spelt berries into her stone mill


Taste and See~Real food made with whole ingredients. Seeking to nourish our world, one loaf of bread at a time. 



Why do I use freshly milled whole grains?



Almost twenty years ago I attended a lecture extolling the nutritional virtues of freshly milled whole grains.  Once cracked open, the oils in the grains begin to oxidize.  I was a young mother.  I noticed that little children ate a diet of all sorts of things made with grain.  Pancakes, toast, pbj, pasta, cookies, muffins.  What if I could increase the nutritional value of their food by making one little change?  I promptly bought a small mill and the rest is history.  The kids get plenty of white flour and white sugar elsewhere.  But at least the stuff they get at home is whole and real and nourishing...











The bread industry uses one main type of wheat: a hard red wheat.  I have sought to do my part by supporting any other grain besides that one!











All these different grains combined make for diversity in cultivation and nutrition.  They each offer something unique to our bodies and to the cultures where they are grown.











I aim to use grains in a way that will honor their heritage and showcase them in their most lovely forms.  I believe you will notice the difference!

What the heck is spelt?  Einkorn?  Kamut?


a golden spring variety of wheat, is sweet, tender, light in color and many customers tell me less allergenic than the hard red variety.  I have found that a non-GMO source out of Montana, chemical free and grown with the cool nights and warm days under big skies produce a delicious bread that will please even the most hard core fan of white flour!  


triticum spelta, is an ancient grain cultivated since 5000 bc.  Isn't that cool?  I love the stories around food.  Spelt was supposedly brought from the middle east to Europe and then eventually to the united states,cultivated by Amish.  They do not hybridize their plants, due to religious practices.  This means spelt was able to survive in its current, wonderfully near ancient form, thanks to their communities.  It has a most lovely nutritional makeup, filled with vitamin b complex, vitamin E, niacin, manganese, magnesium, phosphorus, potassium, zinc, calcium, iron.  


triticum turanicum, has a wonderful history and legend.  Stories tell us it came to the united states in the 40's via an airman who was serving in Egypt.  They called it King Tut's wheat, perhaps found in an archaeological expedition.  Somehow this delightful grain, similar to wheat, and yet different, larger berries, high protein, golden colored, similar to a durum semolina, managed to find a following, and is now cultivated in Montana.   Legend says it has been cultivated without hybridization for millennia.  It is a wonderful grain, able to withstand less than optimal conditions, thus easier to grow in organic conditions.  


is our most respected elder in the whole grain department.  Cultivated since 8000 BC, originating near Turkey,  this grain is closest to wild grass. High in nutrients: fat, potassium, phosphorus, pyridoxine and beta-carotene.  Grown on poor soils, currently produced in Italy.  



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802 east Brown and Cockrell
Alpine, Texas 79830



Thursday 4-6pm



(432) 386-3772