Learn more about
Our Flour
Why we bake with heritage wheat
We bake with heritage wheat flour from Sunrise Flour Mill because flour is not just filler. It affects flavor, texture, aroma, fermentation, and the way a baked good feels to eat. Our goal is simple: better bread, better pastries, and a more honest ingredient list.
Better flour makes better baked goods.
We choose heritage wheat varieties like Turkey Red because they bring deeper wheat flavor, natural aroma, and more character than many standard commodity flours. We do not mill the flour ourselves; we source it from Sunrise Flour Mill and use it as the foundation for our breads, rolls, pastries, and other baked goods.
More nutrition
Heritage wheat is a whole, recognizable grain with natural minerals, flavor compounds, and wheat character. We choose it because quality flour is the foundation of better baking.
More flavor
Heritage wheat has a richer, more complex flavor and aroma than many modern commodity flours. That means our breads and pastries can taste more naturally wheaty without extra additives.
Often easier to enjoy
Many people report that heritage wheat feels easier to digest than modern wheat. It is still real wheat, so it is not gluten-free and is not safe for people with celiac disease.
Organically grown wheat
Sunrise Flour Mill sources organically grown wheat and mills it with a focus on simple, high-quality flour. We choose it because better ingredients make better baked goods.
Milled by Sunrise
The flour we use is milled by Sunrise Flour Mill using their renewed 1930s Unifine milling process, which creates a fine, fluffy flour in a single pass.
Simple flour, no shortcuts
The flour we use is not bleached or bromated. That fits how we like to bake: simple ingredients, careful process, and no unnecessary shortcuts.
Want to learn more about the flour we use?
We source heritage wheat flour from Sunrise Flour Mill because their approach aligns with how we like to bake: simple ingredients, real wheat flavor, organic grain, and flour that is never bleached or bromated.