Much of Liberty Village’s industrial past exists today in the form of factories converted into stylish lofts, or an awkward layout for pedestrians trying to navigate a neighbourhood that wasn’t originally built for residential use.
Still, on an early weekday morning when most of the restaurants are still closed and workers are trickling into the open-plan offices, a giant granite stone mill is whirling in the back of Brodflour bakery. It’s grinding hundreds of pounds of wheat berries into a high-protein bread flour that will be shipped to grocers and bakeries around the city.