Heritage hard red wheat
Turkey Red
Toasty, nutty, and robust—especially at home in sourdough and hearty breads.
More than one kind of whole wheat
Grain is not one flavor.
Different grains can be nutty, sweet, earthy, creamy, or deeply toasted. I choose each one for the flavor, texture, and character it brings to a bake.
Whole grain, used with purpose.
Whole-grain flour keeps the bran and germ, preserving more of the grain’s natural flavor along with its fiber and nutrients. I combine whole-grain and refined flours according to what makes each bread or pastry taste and feel best.
A growing collection
The grains in my kitchen and a few more.
Wheat and rye
Heritage hard red wheat
Red Fife
Warm, nutty, and gently sweet, with enough character for bread, pancakes, and cookies.
Rye
Ryman Rye
Earthy and malty, bringing depth to sourdough, crackers, and grain blends.
Heritage rye
Wrens Abruzzi Rye
Fragrant, earthy, and gently spicy—a rye with enough personality to be noticed.
Khorasan wheat
KAMUT®
Rich, buttery, and golden, making it a natural fit for enriched doughs and sweet bakes.
Hard white wheat
Clark’s Cream
Mild and creamy, with bread-wheat strength but a gentler whole-wheat flavor.
Heritage soft white wheat
White Sonora
Soft, pale, and gently sweet—well suited to pastries, cookies, cakes, and tortillas.
Beyond wheat
Pseudograin
Buckwheat
Bold, earthy, and toasted, pairing especially well with chocolate, fruit, and warm spices.
Cereal grain
Oats
Creamy, nutty, and familiar, adding softness and warmth to breads, cookies, and muffins.
Heirloom red dent corn
Bloody Butcher Corn
Rich, earthy, and lightly sweet, with striking color and full corn flavor.
Thoughtful sourcing
Supporting local businesses and family farms.
When sourcing whole grains, I try to choose organic and local options whenever possible. My main supply currently comes from low-waste suppliers and local mills that work directly with family farms in Colorado and across the broader Mountain West and Great Plains.
Choosing these sources supports local businesses, regional mills, and the farmers who grow our grain. It also helps sustain a more diverse regional grain system, preserving distinctive flavors, traditions, and agricultural options for the future.
A note about gluten
Not a gluten-free kitchen.
Buckwheat, oats, and corn are naturally gluten-free, but every product is prepared in a shared home kitchen that handles and mills wheat and rye. My products are not suitable for people with celiac disease or a wheat allergy.
Taste the difference
See where the grains show up.
The menu changes as recipes are tested and seasonal bakes come into rotation.
View the menu