Rouge de Bordeaux This 19th century bread flour was the favorite of French bakers for generations. Breads from Rouge de Bordeaux have a rich, nutty flavor with exquisite aromas of cinnamon and baking spice.
Ruby Lee This hard red winter wheat comes to Texas from our friend in the Oklahoma panhandle, 4 Generations Organic. A fourth generation farmer, Bob Baker honors the land left by his forefathers by staying dedicated to traditional farming methods. He takes pride in the fact that his wheat berries are 100% organic, non-genetically modified, and naturally grown (all on land owned by his forefathers).The wheat displays excellent baking qualities, and works best in muffins, pizza, cookies, bread, and pie crust.
Wrens Abruzzi Rye This rye has a subtly sweeter profile than other offerings, but in no way should be excluded from savory applications. A favorite of bakers and distillers alike. A selection of the much older Italian Abruzzi rye. Developed in 1953 in Georgia as an early winter rye with superior performance.
Try this rye sifted to ‘00’ in a pâte brisée application to make amazing shortbreads and pie and tart crusts.