In the early 70's I was baking my own WHOLE wheat bread (and grinding the wheat for flour by hand!) I decided I would like to try my hand at rye bread.  I couldn't find rye flour anywhere. Early one morning, on a whim, I walked down to the bakery in Woodlawn and asked Mr. Bauhof if he would sell me some rye flour.  I'll be happy to just give you some he said and stepped into the back.  When he returned, he plopped a FULL brown grocery bag of rye flour on the counter! Wow-- must have been 25lbs. of flour. As we chatted, I learned how pleased he was to talk to someone else who liked baking. Your heart has to be in it to be a good baker. That bakery took long hours and hard work and loving the process.  45 years later and many, many miles traveled, I've never found another bakery nearly as good as Bauhof's.  My rye bread was never as good as his either!