A buttery winter wheat with a creamy texture. This is as simple as it gets — stone-milled wholegrain flour. It is a hard whole wheat flour for use in most baking applications. Unlike the vast majority of store-bought flour this flour contains the natural oils from the germ, which are full of flavor, aroma, and vitamins and minerals. We recommend using our products as soon as possible in order to enjoy the benefits of fresh flour, but if storing longer than 2 weeks, we recommend freezing or refrigerating for maximum shelf-life.

Catawba Red Winter Wheat is a modern winter wheat bred by David Marshall at NC State. Similar to NuEast Red and Appalachian White, it was created in order to make North Carolina a producer of high protein bread wheats. It was deemed the best tasting in a blind tasting by both Carolina Ground Mill in Asheville, NC and La Farm Bakery in Cary, NC.

This season, due to lower wheat yields, we have supplemented our inventory with some crops grown by other farmers, whose agricultural philosophies align with our own. This crop of wheat was grown by DaySpring Farms, in Danielsville, GA on Certified Organic acreage.