hard red, rye, and sonora flour

California-grown Hard Red 100% wholegrain wheat flour is strong and well suited for bread and baked goods that rely on high gluten strength and elasticity. Because we work with heritage grains and small-scale farmers, the specific variety may vary depending on each harvest and seasonal availability.

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.