All of our flour is grown in Wisconsin and stone ground at our facility. We are always thinking about new grains to trial for flour and are happy to discuss our current and future offerings with anyone. Clicking on the photo will take you to our online store. 

 

 

Our Bread Flour is made from a hard red spring wheat that is organically grown then stone ground into flour. It is traditionally used for baking bread with either yeast or sourdough starter, and is also delicious in pizza crust, dinner rolls or other baked goods.

Our Pastry Flour is made from soft red winter wheat that is organically grown then stone ground into flour. It is great for cookies, pie crust, brownies, pancakes, muffins & your favorite sweet or savory bakery treats.

 

Our All Purpose Flour is made from grains that are organically grown then stone ground into flour. All purpose flour is blended to give a balance between hard wheat & soft wheat flours, resulting in a versatile product used for a variety of baked goods.

 

Our Red Fife Heirloom Flour is made from heritage wheat that is organically grown then stone ground into flour. It is traditionally used for baking bread with either yeast or sourdough starter, & is also delicious in pizza crust, dinner rolls or other hearty baked goods. We are proud to offer this rare heirloom wheat variety, both for its flavor & it’s ecological benefit.

Our Light Rye Flour is made from organically grown rye berries and then stone ground into flour. Traditionally used in making rye bread, rye’s malty, nutty flavor is today being used to enhance flavors in everything from wheat breads, cookies, pancakes, and even brownies.  Or, if you’re really adventurous, you can distill whiskey!

 

 

Our Whole Wheat Flour is made from hard red spring wheat that is organically grown then stone ground into flour. It is traditionally used for baking bread with either yeast or sourdough starter, and is also delicious in pizza crust, dinner rolls or other baked goods.