What Boulted Bread is known for
Boulted Bread was founded in Raleigh, North Carolina in 2014 by Joshua Bellamy, Sam Kirkpatrick and Fulton Forde, who built the bakery's own stone mill to grind flour for its organic bread and pastry. The bakery moved to its current Dupont Circle storefront in 2023.
Boulted Bread opened in Raleigh, North Carolina in August 2014, founded by Joshua Bellamy, Sam Kirkpatrick and Fulton Forde. The name comes from the old milling term "to boult," meaning to sift — a nod to the founders' stated goal of doing a small variety of things very well.
Co-founder Fulton Forde built the bakery's stone mill himself, using locally quarried granite and American-made motors and parts, after traveling in Europe and North America to study bakers working with heirloom grains and older mill designs. The mill became a prototype for New American Stone Mills, a company Forde later started with Andrew Heyn of Elmore Mountain Bread in Vermont.
Boulted uses the mill's fresh-ground, locally sourced flour in its organic breads and pastries, sold from its Raleigh storefront. The bakery operated on South Street before moving a few blocks away to its current home at 328 Dupont Circle in 2023.
Best for — Bread and pastry from daily stone-milled organic flour
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