FTW 2025: San Diego, City Heights

from $0.00

Pick-up fresh flour each month at Inecui Flowers, located next to City Farmers Nursery at 3104 Euclid Ave, San Diego, CA. Choose from:

  • Abruzzi Rye – A hardy rye first cultivated in Italy’s Abruzzo region and introduced to the American South in the late 1800s; earthy, umami-forward, and robust with subtle spice, prized for rustic breads, crackers, and quiches.

  • Marquis Wheat – A hard red spring wheat developed in Canada in the early 20th century; known for its extensible baking strength and aromas of toasted pie crust and nuts.

  • Rouge de Bordeaux – A French heritage wheat dating back to the 19th century; rich and complex with wheaty depth and notes of cocoa, spice, and berry-toned richness, favored by artisan bakers.

  • Sonora Wheat – One of North America’s oldest wheats, first grown in Mexico in the 1600s; soft-textured with a delicate, buttery, sweet corn aroma, ideal for tortillas, pastries, and tender loaves.

Sign-up by Sept 24, 2025. See below for details.

Variety:

Pick-up fresh flour each month at Inecui Flowers, located next to City Farmers Nursery at 3104 Euclid Ave, San Diego, CA. Choose from:

  • Abruzzi Rye – A hardy rye first cultivated in Italy’s Abruzzo region and introduced to the American South in the late 1800s; earthy, umami-forward, and robust with subtle spice, prized for rustic breads, crackers, and quiches.

  • Marquis Wheat – A hard red spring wheat developed in Canada in the early 20th century; known for its extensible baking strength and aromas of toasted pie crust and nuts.

  • Rouge de Bordeaux – A French heritage wheat dating back to the 19th century; rich and complex with wheaty depth and notes of cocoa, spice, and berry-toned richness, favored by artisan bakers.

  • Sonora Wheat – One of North America’s oldest wheats, first grown in Mexico in the 1600s; soft-textured with a delicate, buttery, sweet corn aroma, ideal for tortillas, pastries, and tender loaves.

Sign-up by Sept 24, 2025. See below for details.

About the Flour Share:

Flour Shares are subscriptions to receive freshly stone-milled, whole wheat flour each month.  These flavorful heirloom varieties are grown and milled by Farmer Mai in Sebastopol, California. Share members receive three pounds of flour each month for four months--a total of 12 lbs for the season, along with a monthly virtual bake-along session.

Fall through Winter (FTW) 2025 Flour Shares span Oct 2025 through Jan 2026, and will be available for pick-up beginning the second Wednesday of each month, and close the third Wednesday. Unclaimed Shares will be donated.

Please place your order by 9 AM Wed, Sept 24. You will receive a pick-up site confirmation message and address by Sept 30.  Add 'mai@farmermai.com' to your address book to ensure the message goes  to your inbox.

Reach out to mai@farmermai.com with any questions. Thank you!