Buckwheat
Earthy and bold. Technically a seed, always a favorite.
The flour
Buckwheat isn't wheat at all — it's a seed, and it tastes like it: earthy, bold, faintly smoky. We mill it for pancakes, soba-style noodles, and dark rye blends.
How we mill it
grain buckwheat groats, whole gluten none — mix with wheat texture coarse, speckled note toasts beautifully
Why it matters
Buckwheat brings color and depth. A 20% buckwheat rye is one of the best loaves we make, and nobody sees it coming.