Currently Milling

Embracing transparency and traceability, below is relevant information on the current wheat being stone-milled into each loaf.

Variety: Turkey Red
Baking Date: Spring 2016
Origin: Dodgeville, Wisconsin

Type of Seed: HEIRLOOM, brought to America from eastern Europe c.1870s
Harvest: August 2014
Farm’s Distance from Bellegarde: 1057 miles
Growing Conditions: Silt loam. Certified organic
Flavors: Creamy, moist, grassy, acute sweetness
Identity Preserved? yes, single farmer and origin; not blended or mixed
Milling Quality: Higher moisture, soft berry size, low protein, high bran content
Aromas & Texture: Forward sweetness, mineral, very moist and fresh, silky

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Variety: Hard Red Winter Wheat
Baking Date: Spring 2016
Origin: Fairview, Oklahoma

Type of Seed: Pioneer 2157, modern
Harvest: June 2014
Farm’s Distance from Bellegarde: 834 miles
Growing Conditions: Rain irrigated. certified organic
Flavors: Dry tannic, creamy, grassy, mild sweetness
Soil:  Sandy loam, with red clay and dirt. creates an incredible, nuanced flavor
Identity Preserved? Yes, single farmer and origin; grown by Kris John
Milling Quality: Very low moisture, hard berry, high protein, mild bran content
Aromas & Texture: Forward sweetness, full bodied mineral, very moist and fresh

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Variety: Abruzzi Rye
Baking Date: Spring 2016
Origin: Edisto Island, South Carolina

Color: Rusty green and muted blue
Type of Seed: Heirloom, brought to America from Europe 16th century
Harvest: May 2015
Farm’s Distance from Bellegarde: 736 miles
Growing Conditions: Sandy loam soil. rain irrigated. Organic
Flavors: Creamy, silky, very grassy, spice-like sweetness
Identity Preserved? Yes, single farmer and origin; grown by Greg Johnsman
Milling Quality: High moisture, soft and long berry, weak protein. light
Aromas & Texture: Forward mineral, very moist and cakey. Sinuous and sheer