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MAR 2, 9, 16, 23 | Red, White and Native Blue Subscription

ONLY AVAILABLE VIA SUBSCRIPTION // We can't even begin to describe how excited we are for subscri...

ONLY AVAILABLE VIA SUBSCRIPTION // We can't even begin to describe how excited we are for subscribers to go on a four week journey with us discovering some of the greatest heirloom grains grown in our country. We will be using three distinct grains: French Mediterranean White is finely ground and hand bolted by Anson Mills, a process very few mills undertake to preserve the wheat germ oils and nutrients. French Med dates back to the 18th century and came to the Southern Colonies by way of Provence, France. Red Fife is a delicious whole grain wheat you may have already tried in our honey fife or 50% whole wheat bread. It adds a caramel note to the crust and is responsible for ensuring the crumb stays soft (not something your run of the mill whole wheat can claim). Native Blue Corn is roasted before milling - we are using it as both a fine flour and a coarse mix-in, similar to a polenta. It dates back to pre-colonial America Cherokee Nation in the mountains of the Carolinas. 

We will begin in week one with a boule consisting of the three flours. In week two we will add in the coarse roasted native blue cornmeal. In week three we will add in fire roasted sweet plantains and in week four is a surprise. 

Organic Hand Bolted French Mediterranean White 

Organic Red Fife Whole Wheat

Organic Roasted Native Blue Corn Flour

Organic Roasted Coarse Native Blue Cornmeal (added Week 2, 3, & 4)

Fire Roasted Sweet Plantains and Local Honey (added week 3)

Baker's Choice (added week 4)

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