fresh milled and goodness filled
The heart behind the bake
Hi, I’m Alli — baker, mom, and the hands behind Just The Good. I started this cottage bakery because I was craving something simple: baked goods made with ingredients I could trust. Using fresh milled flour and thoughtfully sourced ingredients, everything I make is rooted in quality, care, and honesty. No shortcuts — just the good.
why fresh milled flour?
Packed with real nutrition
When flour is freshly milled, all the good stuff from the whole grain stays right where it belongs — things like fiber, B vitamins, and minerals your body actually needs. Nothing is stripped away, nothing added back in. Just real honest nutrition.
Naturally. better for digestion
Fresh flour still has its natural oils and enzymes, which help your body break it down and absorb the nutrients more easily. Many people find it gentler on their stomach — especially compared to store bought, highly processed white flour.
Clean and simple ingredients
With fresh milled flour, there’s no need for bleach, preservatives, or shelf—life enhancers. What you get is the grain, freshly ground — pure and simple. It’s the way flour was meant to be.
Helps keep you full and balanced
Because fresh flour still contains parts of the grain, fresh flour digests more slowly. That means steadier energy, fewer sugar crashes, and a more satisfying bite that keeps you full longer.
some customer favorites…
Cinnamon Rolls
Soft, gooey, and made with flour milled fresh just before baking — these cinnamon rolls are the crowd favorite for a reason. Warm spices, rich filling, and a tender crumb make them disappear fast at any breakfast or gathering.
Honey Jalapeno Bagels
A little sweet, a little spicy, and made with freshly milled flour, adding even more flavor to a perfect chewy bite. These bagels are my personal favorite— especially when sliced and toasted in a buttery skillet.
French Macarons
These delicate, gluten-free treats are made with almond flour—not fresh milled like the rest of my bakes—but they’ve earned their permanent spot on my menu. I first started making these at a bakery that I owned with my mom years ago, and we could never keep them on the shelf. Bringing them back felt like a must, and now they’re a sweet staple I’m proud to keep baking.
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