We are slow milling our pastry flour on the big stone mills to retain all the qualities of the beautiful White Sonora variety.

 

Native to the Southwestern US and Northern Mexico region, this wheat is another heritage variety that has had no cross breeding in its lineage for hundreds of years.

 

This wheat variety produces a light colored seed that yields an equally light colored flour with a flavor that won’t overpower delicate baked goods.

 

Using slow turning stone mills, this pastry flour is sifted to a silky fine texture (approximately the Italian 00 designation, or ‘double zero’) but retains those critical elements of the germ and bran for flavor and nutrition.

 

Who knew buttery croissants, E’clairs, and cream puffs could be healthier and higher in nutrition?! Well, at least from the dough’s perspective!

 

Perfect for flaky pie crust and all of your lighter baked goodies.