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
It's all bout the grains
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 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. *Our supply supports The Resurgence Project in San Luis Valley, CO
Heritage rye
Wrens Abruzzi Rye
Fragrant, earthy, and gently spicy—a rye with enough personality to be noticed. *Our supply supports The Resurgence Project in San Luis Valley, CO
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.