Our Whole Wheat Flour is made from Coronado hard red winter wheat grown using traditional, low-impact farming methods and without chemical inputs for more than 35 years. The grain is cultivated with horse-drawn equipment, harvested by hand using a horse-drawn binder, and threshed with a restored 1930s-era threshing machine.
After harvest, the wheat is stone milled locally at the Homestead Gristmill using time-tested methods that preserve the bran, germ, and endosperm, along with the grain’s natural oils and nutrients. This results in a fresh, flavorful flour with excellent baking performance.
The finished flour has a hearty, nutty character and is ideal for sourdough, sandwich bread, rolls, and rustic baked goods. From soil to sack, every step reflects careful stewardship, craftsmanship, and a long-standing commitment to clean, responsible farming.