Our current bread flour is milled from a hard red spring wheat variety, Rouge de Bordeaux. Thought lost to history, French farmers revived this wheat in the 1990’s that traces its lineage back to the 1400’s.

 

Unlike some modern wheat varieties, Rouge de Bordeaux has no crosses with other varieties in the last 600 years, yielding a flour that is just as nature intended.

 

This batch we are milling today was grown on the “Foster” farm, named after the homesteading family that originally farmed this plot of land. Having owned this farm ourselves for almost 15 years, we’ve intensively transitioned to regenerative farming principles to invest in the health of the soil.

 

The results are plain to see in the quality breads this flour produces. With excellent stats (high falling number and protein), we are confident this flour will fill your kitchen with that fresh bread aroma from beautiful sourdough boules and sandwich bread loaves alike!

 

And if you are a pizza connoisseur, with the right amount of chewy goodness, this is your flour with a strong rise and good elasticity to shape into that perfect round to make a blank canvas for your sauce and toppings!