Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
The Heirloom Grain Sampler highlights four heritage varieties, each with a story as distinctive as its flavor. 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, sweet corn aroma. Rouge de Bordeaux, a 19th-century French wheat beloved by artisan bakers, offers deep wheaty richness with notes of cocoa and spice. Abruzzi Rye, brought from Italy’s Abruzzo region to the American South in the late 1800s, is earthy and umami-rich with a subtle spiced finish. Marquis Wheat, developed in Canada in the early 20th century, carries notes of toasted pie crust and nuts and exceptional baking qualities. Together, these grains connect centuries of tradition with the craft of the modern kitchen.
The Heirloom Grain Sampler highlights four heritage varieties, each with a story as distinctive as its flavor. 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, sweet corn aroma. Rouge de Bordeaux, a 19th-century French wheat beloved by artisan bakers, offers deep wheaty richness with notes of cocoa and spice. Abruzzi Rye, brought from Italy’s Abruzzo region to the American South in the late 1800s, is earthy and umami-rich with a subtle spiced finish. Marquis Wheat, developed in Canada in the early 20th century, carries notes of toasted pie crust and nuts and exceptional baking qualities. Together, these grains connect centuries of tradition with the craft of the modern kitchen.