Bakers freshly milling their own flour.
Great article here https://newengland.com/yankee-magazine/food/breads/on-the-rise/ on bakers in Maine buying seeds from a local farm, and milling it the day they bake. They go through how hard it was to find local farmers, and acquiring the equipment to mill without using roller mills.
One quote really surprised me
“You can grow all the grain you need to make your own bread for a year in an area the size of a two-car garage,” a seed evangelist named Richard Roberts told us in the seminar on heritage grains.
Not sure if I can believe that , or that it would really be feasible.