Showing all 8 results
A classic heritage wheat.
This tall traditional landrace wheat makes a richly flavoured loaf with excellent baking qualities.
Naturally high in protein, it’s loved by artisan bakers for hearty loaves and rustic treats.
Baker’s notes: Stong gluten and deep taste – ideal for sourdough or classic farmhouse bread.
Protein 17.4%
A living blend of seven historic wheats.
Named after the ancient Celtic Cornovii tribe of these lands, this heritage mix offers a warm, cinnamon like aroma and complex, comforting flavour. History in every loaf.
Baker’s Notes: Use for sourdough, biscuits, and traditional loaves with a unique depth of taste.
Protein 12.8%
The organic alternative to Canadian Manitoba.
This wonderful and robust Danish spring wheat has been developed for flavour and strength. With high protein and firm gluten, it creates light, airy breads and golden crusts.
Baker’s Notes: Perfect for sourdough, baguettes, and crusty loaves. Mix with softer flour for balance.
Protein 15.5%
A Swedish favourite with gentle sweetness.
This old heritage wheat from the island of Öland gives a nutty, slightly sweet flavour and beautiful colour. A joy to bake with, from breads to pastries.
Baker’s Notes: Handle gently— avoid over-kneading or long proofing to preserve its delicate texture.
Protein 16.7%
A classic heritage wheat.
This tall traditional landrace wheat makes a richly flavoured loaf with excellent baking qualities.
Naturally high in protein, it’s loved by artisan bakers for hearty loaves and rustic treats.
Baker’s notes: Stong gluten and deep taste – ideal for sourdough or classic farmhouse bread.
Protein 17.4%
A living blend of seven historic wheats
Named after the ancient Celtic Cornovii tribe of these lands, this heritage mix offers a warm, cinnamon like aroma and complex, comforting flavour. History in every loaf.
Baker’s Notes: Use for sourdough, biscuits, and traditional loaves with a unique depth of taste.
Protein 12.8%
The organic alternative to Canadian Manitoba.
This wonderful and robust Danish spring wheat has been developed for flavour and strength. With high protein and firm gluten, it creates light, airy breads and golden crusts.
Baker’s Notes: Perfect for sourdough, baguettes, and crusty loaves. Mix with softer flour for balance.
Protein 15.5%
A Swedish favourite with gentle sweetness.
This old heritage wheat from the island of Öland gives a nutty, slightly sweet flavour and beautiful colour. A joy to bake with, from breads to pastries.
Baker’s Notes: Handle gently— avoid over-kneading or long proofing to preserve its delicate texture.
Protein 16.7%
