Hourani is a durum wheat, typical for fresh pasta and also makes an amazing pizza dough. In fact, we haven’t found a baked good that Hourani doesn’t improve whether you’re baking cookies, cakes, or quick breads. An added benefit is that being a durum wheat, Hourani is easier to digest than other wheat varieties.

Our Organic Seashore Black Rye is grown in Northern California on small-scale farms without irrigation. This variety has been planted in the United States since the early 1800s. It has the honor of being included in Slow Food’s Ark of Taste, along with our heirloom Sonora and Red Fife varieties. The Ark of Taste collects quality food products, produced at small-scale, from cultures and traditions around the world at risk of disappearing within a few generations. Honoré flour is freshly stone-ground for peak flavor and nutrition. Our 100% whole rye is densely nutritious and easy to digest, Rye contains less gluten than wheat flours and is ideal for people with a sensitivity to wheat, but not suitable for those with celiac. This aromatic whole grain flour has a complex and nutty flavor profile, which can transform baked goods such as breads, cookies, brownies and pancakes! Try feeding your sourdough starter with this rye flour. It is teeming with extra nutrients that kick start the entire process. If you’ve never baked with rye flour, be prepared to be wowed!

Believed to be one of the oldest wheats grown in North America and introduced in the 1500s. Organic Sonora is a soft white wheat that is soooo delicious, light and fluffy and tastes like nothing else. Ours is grown organically in Northern California on small-scale organic farms without irrigation. Honoré flour is freshly stone-ground for peak flavor and nutrition. Our 100% whole wheat flour is densely nutritious and easy to digest. Sonora, like our other heirloom flours, is ideal for people with a sensitivity to wheat, but not suitable for those with celiac. Sonora is a light pastry flour. It’s as versatile as it is delicious making fluffy light pancakes, waffles, scones, biscuits, pie or quiche crust, cookies, cakes, or tortillas. It looks like white flour but delivers so much more in terms of flavor, baking characteristics, and nutrition.

Organic Hollis is a hard red wheat grown in Northern California on small-scale organic farms without irrigation. People don’t expect flour to add flavor or mouth-feel to baked goods, but Hollis does. It is nutty, earthy, and mild in flavor. Hollis is the champion flour for breads and dinner rolls, and it utterly transforms quick breads, pie crusts, crackers and cookies.