60% wholegrain Wrens Abruzzi rye 40% sifted wheat. Bread for a desert island. baked in maple frames. three stage rye sour. 1kg

60% wholegrain Wrens Abruzzi rye 40% sifted wheat hearth baked crusty giant. three stage rye sour. 2,5 kg.

wholegrain trinity of Rouge de Bordeaux, Spelt, and Yecora Rojo + high extraction light wheat flours. Long fermentation wheat sour. 750g

50% sifted wheat flours 50% wholegrains including a hearty mound of oatmeal porridge. wheat sour. 1,5 kg

dense wholegrain Ryman rye with sprouted rye berries and pumpkinseeds. rye sour. 750g

light sifted Wrens Abruzzi rye + cracked rye porridge. three stage rye sour. 750g

baguette baked large. wheat sour + yeast poolish. 500g

20% wholegrain 80% light wheat flours. lightly sweetened with NM honey and leavened with wheat sour + yeast poolish. 500g

50% high extraction wheat flours 50% wholegrain trinity with malted black barley porridge and walnuts. wheat sour. 750g

house blended T65 Tradition flour. Wheat sourdough and mixed yeast culture from Keeping Together Brewery. long fermentation over 2+ days. 250g

house blended T65 Tradition flour meets yellow cornmeal from Santa Ana Pueblo and Abruzzi Rye for a rustic, grain-forward baguette. Wheat sourdough and mixed yeast culture from Keeping Together Brewery. Long fermentation over 2+ days. 300g

"Laugenbrezel" Swabian style lye-dipped soft pretzel with thin arms. Wheat sourdough and yeast poolish. 85g

"Laugenbrötchen" pretzel bun. 85g & "Laugenstange" pretzel stick. 85g

country wheat sourdough cut small and bathed in poppy or sesame before a short, hot bake. 100g

country wheat sourdough cut small and topped with cracked pumpkin seeds. 115g

turkish braided sesame ring. dipped in grape molasses, rolled in sesame. wheat sourdough and yeast poolish. 85g

plain roll. wheat sourdough and yeast poolish. 85g

little baguette for tortas etc. wheat sourdough and yeast poolish. 85g

10" diameter. wholegrain trinity of Rouge de Bordeaux, Yecora Rojo, and White Sonoran + light wheat flours. leavened with wheat sourdough and yeast. half dozen.

5" diameter. half dozen.

swedish "Kanelbulle". leavened with wheat sourdough and yeast poolish. 100g

"Rosinenbrötchen". Tender, plump raisins and house candied orange peel in sweet dough. leavened with wheat sourdough and yeast poolish. 85g

"Schokobrötchen". Für die, die keine Rosinen mögen. 55% dark chocolate chips in sweet dough. leavened with wheat sourdough and yeast poolish. 85g

"Mohnschnecke". leavened with wheat sourdough and yeast poolish and swirled with poppy and candied lemon peel filling. 100g

Bartlett pears atop house almond / pastry cream frangipane tucked in sweet bun leavened with wheat sourdough and yeast poolish. 100g

NM pecans atop house pecan / pastry cream "pecangipane" tucked in sweet bun leavened with wheat sourdough and yeast poolish. 100g

laminated pastry dough filled with almond remonce and topped with poppy seeds. a danish treat. wheat sourdough and yeast poolish. 85g

"Butter Cake". Sweet pastry dough leavened with wheat sourdough and yeast poolish, topped with butter and bruleed sugar. 125g

sweet, earthy, spicy wholegrain rye flour grown in Hooper, CO by Rye Resurgence and Jones Family Organics. Regenerative organic certified. 1 kg

chocolate and malty wholegrain rye flour grown in Hooper, CO by Rye Surgence and Jones Family Organics. Regenerative organic certified. 1 kg

hard red wheat ideal for long fermentation sourdough breads. Grown in Gila Bend, AZ by Oatman Farms. Regenerative organic certified. 1 kg

soft white heirloom wheat grown in the Southwest since the late 16th/17th century. Buttery soft, sweet and lightly nutty flour ideal for pastries and tortillas. Grown in Gila Bend, AZ by Oatman Farms. Regenerative organic certified. 1 kg

ancient hard wheat with roots in northern Iran, brought back into cultivation in Montana by Bob Quinn in the latter half of the 20th century. beautiful yellow colored flour with a sweet nutty flavor. its moderate gluten forming quality makes it ideal for blending into long fermentation breads. Sourced from Central Milling in Logan, UT. Organic. 1 kg

house blend of wholegrain wheat flours ideal for long fermentation sourdough breads. Ever evolving according to the season and grain qualities. We have crafted the Bread Trinity for use in our wheat sourdough breads where it lends a silky texture, great gluten forming strength, and a nuanced balanced flavor of cinnamon, honey and gentle butter sweetness. Mix with equal parts of your favorite bread flour for a light, airy sourdough loaf with a rustic edge or use alone for a robust wheat forward loaf. all flours certified organic. 1 kg

house blend of wholegrain wheat flours and roller milled all purpose flour. Similar in many qualities to the bread trinity, this blend has been crafted specifically with tortilla-making in mind and features a generous amount of White Sonoran, a soft heirloom wheat flour grown in the southwest since the 16th/17th century. We have mixed our house milled wholegrain flours with roller milled flours from Central Milling in Utah for a blend that is ready to be mixed as the flour portion into your favorite tortilla dough recipe. Wholegrain flours are thirsty so we recommend starting with a 62% hydration and adjusting as you see fit. all flours certified organic. 1 kg