Choose from four heirloom varieties:
Sonora Wheat, first grown in Mexico in the 1600s, is one of the oldest wheats in North America, prized for its soft texture and buttery, nutty sweetness. Perfect for pies, cookies, pancakes, flatbreads, and muffins.
Rouge de Bordeaux, a 19th-century French wheat beloved by artisan bakers, offers deep wheaty richness with notes of cocoa and spice. An excellent bread wheat.
Abruzzi Rye, brought from Italy’s Abruzzo region to the American South in the late 1800s, is earthy, and umami-leaning with a subtle mushroom flavor.
Marquis Wheat, a Canadian landrace from the early 20th century, combines hardiness with a balanced, nutty flavor with berry-tones and exceptional bread baking qualities
Place your order by Nov 28, 9 AM Pacific.
If this is a gift, consider adding a card!
Choose from four heirloom varieties:
Sonora Wheat, first grown in Mexico in the 1600s, is one of the oldest wheats in North America, prized for its soft texture and buttery, nutty sweetness. Perfect for pies, cookies, pancakes, flatbreads, and muffins.
Rouge de Bordeaux, a 19th-century French wheat beloved by artisan bakers, offers deep wheaty richness with notes of cocoa and spice. An excellent bread wheat.
Abruzzi Rye, brought from Italy’s Abruzzo region to the American South in the late 1800s, is earthy, and umami-leaning with a subtle mushroom flavor.
Marquis Wheat, a Canadian landrace from the early 20th century, combines hardiness with a balanced, nutty flavor with berry-tones and exceptional bread baking qualities
Place your order by Nov 28, 9 AM Pacific.
If this is a gift, consider adding a card!
Flour will be milled Nov 30 and shipped the week of Dec 3. Please allow for holiday shipping delays.
