Within 48 hours of milling.
Whole-grain flour oxidizes fast. Past 14 days, you've lost 60% of the volatile aromatic compounds. We bake before that happens, every loaf.
05 — The Grains
Three wheats,
each with a job.
We don't blend a hundred things. We blend three. Below is what they bring to the loaf, and where they come from.
Halver Family Farm · 84 miles north
No. 01
Heritage
hard red wheat.
Triticum aestivum · Turkey Red strain
Our backbone grain. High protein, complex flavor, deep amber crumb. We use it in every loaf at varying percentages — from 40% in the rye 50 to 86% in the country.
The Halver family has grown Turkey Red continuously since 1922. Their soil and crop rotation give the wheat a noticeably more buttery, less grassy finish than commodity hard red.
Protein
13.4%
Crop year
2025 fall
Distance
84 miles
% of our flour
~62%
Bell & Co Grain · 67 miles west
No. 02
Whole
winter rye.
Secale cereale · Danko cultivar
For depth, color, and the almost-tangy edge that makes a rye loaf actually taste of rye. We use it in 14% backbone amounts in our country, and as the dominant grain in our Rye 50.
Bell & Co is a one-family operation. They grow rye as a cover crop on their oat fields and sell us the harvest each fall. We get just enough to last the winter.
Protein
11.2%
Crop year
2025 fall
Distance
67 miles
% of our flour
~22%
Tilled Earth Co-op · 41 miles south
No. 03
Ancient
einkorn.
Triticum monococcum · Wild Italian
The world's oldest cultivated wheat. Lower gluten, brittle dough, deep nutty-honey aroma. We use it solo in our Einkorn Boule and as a 20% boost in seasonal bakes.
Tilled Earth is a worker-owned grain co-op. They pioneered einkorn in our region and offer the only stable supply we've found within 100 miles.
Protein
15.8%
Crop year
2025 fall
Distance
41 miles
% of our flour
~16%
