What is Local?

Daisy Pastry Flour is milled in southeastern Pennsylvania using 100% organic soft, red,winter wheat, the kind of wheat that grows in this climate. We do locally produce Daisy Bread Flours. But to do so we must purchase hard wheats that are indigenous to climates such as the states of North Dakota.

Daisy Flour retailers are clustered within a 50 mile radius of our office and mill in Lancaster/Lebanon Counties of Pennsylvania.

The flour is distributed and used in restaurants in Philadelphia (100 miles), Baltimore and Washington DC (100 and 150 miles) and New York City (250 miles).

A locavore (www.locavores.com) is someone who eats food grown or produced locally or within a certain radius such as 50, 100, or 150 miles (240 km).

400 miles is defined as the distance that food can travel in one day.

On the average, from farm to plate, food travels 1,500 to 2,500 miles; from Amy Cotler in her 2009 book The Locavore Way