[bavcyc]

The processing that wheat goes through to become flour is interesting. Stuff is removed and then stuff is added. Different batches of wheat are blended to obtain a consistent product.

By grinding the grain in the bakery, it avoids the processing. The baker has to adjust recipes on the fly to adjust for the different gluten/protein levels since that will vary.

That might account for taste difference. Double blind trial would be interesting with different flours.