New look, same great taste at Country Oven
It could be said that Ashlyn Nightengale was born into baking.
He wasn’t a year old when his father, Mark, opened the doors of Heartland Mill and began the production of flour from organic grain that today is marketed throughout the world.
“When I was three-years-old I remember going to a bakery with my mother and seeing all these loaves of bread coming out of the ovens and that forever stuck in my mind,” says Nightengale.
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