If you’re a serious bread baker - you want the natural flavors of the flour to be the hero of your creation. Like wine, flour should have a terroir - and our’s does. That’s because we only source organic grains from our partner farmers who care about healthy soil as much as they do premium grains. We then fresh-mill these grains every day on our own stone mills. It’s an ancient process - but unfortunately, a process that’s almost been eliminated by factory milling and chemical farming. The result is a healthier, more flavorful flour that makes a noticeable difference in the foods you bake.
- Perfect for breads, fresh-pasta, and pizza dough.
- 13+% Protein
- ~ 90% Extraction
- Hard Red Spring Wheat (AC Barrie and Vida varietals)
- 3 Month Shelf Life: Store in an airtight container in a cool, dark place for up to 3 months
We’re honored to supply some of the nation’s most discerning bakers with a flour that’s nutrient-dense and absolutely delicious thanks to the organic farming and fresh-milling supply chain we’re building.
How we mill it: We start with organically farmed grains we source from our carefully-selected partner farms. Then every day, we fresh-mill the flour on our very own stone mills. It’s the stone milling that keeps the nutrients and flavors intact in a way that industrial milling doesn't.
Once you bake with this fresher, “living” flour - you’ll realize that flour can take an ordinary creation - and give it a depth-of-flavor that’s not been tasted in the US in decades.
