Perfect for the adventurous home baker our flours are stone milled fresh every week from heritage grains that we grow on Lopez Island.
Chiddam Blanc de Mars is a beautiful heirloom variety of soft white wheat. Originally selected in France in the early 1800’s from an earlier British landrace, Chiddam shines in quickbread, cookies, pancakes, and pan breads.
We grown our grains without any off island inputs - no fertilizer, no chemicals - just rainfall, cover crops, microbially rich compost teas, and hope. By using only field grown fertility we keep our farming low-impact and low-carbon - no manure from industrial chicken farms, no microplastic coated fertilizer beads, no fungicides, no roundup - this is grain grown like our great grandparents used to farm.
Expect a softer wheat - by not over fertilizing our fields our flours have lower protein - easier to digest and easier on the planet but trickier to work with.
We don’t use any herbicides so our grains naturally grow alongside a rich community of weeds - wild radish, chamomile, Queen Anne’s lace, dock, and thistle are seen time to time - during harvest and processing these weeds can impart their oils and sometimes seeds to the final product. Some years the flour will have notes of chamomile or a nutty savor from a few dock seeds that didn’t quite get cleaned out - we see this is a strength - these weeds add their flavor and nutrition and are an honest reflection of a way of farming that respects the land and refuses to poison our weed allies.
Each year the grain will be different, each field will be different - these are small batch flours with unique flavor and nutrition.
We partner with a local (just a mile down the road) stone miller who mills our flours fresh every week to order. Steve Lillestol at Island Grist is a farmer, mechanical genius, and a indispensable part of what makes our farming and flours happen.
Perfect for the adventurous home baker our flours are stone milled fresh every week from heritage grains that we grow on Lopez Island.
Chiddam Blanc de Mars is a beautiful heirloom variety of soft white wheat. Originally selected in France in the early 1800’s from an earlier British landrace, Chiddam shines in quickbread, cookies, pancakes, and pan breads.
We grown our grains without any off island inputs - no fertilizer, no chemicals - just rainfall, cover crops, microbially rich compost teas, and hope. By using only field grown fertility we keep our farming low-impact and low-carbon - no manure from industrial chicken farms, no microplastic coated fertilizer beads, no fungicides, no roundup - this is grain grown like our great grandparents used to farm.
Expect a softer wheat - by not over fertilizing our fields our flours have lower protein - easier to digest and easier on the planet but trickier to work with.
We don’t use any herbicides so our grains naturally grow alongside a rich community of weeds - wild radish, chamomile, Queen Anne’s lace, dock, and thistle are seen time to time - during harvest and processing these weeds can impart their oils and sometimes seeds to the final product. Some years the flour will have notes of chamomile or a nutty savor from a few dock seeds that didn’t quite get cleaned out - we see this is a strength - these weeds add their flavor and nutrition and are an honest reflection of a way of farming that respects the land and refuses to poison our weed allies.
Each year the grain will be different, each field will be different - these are small batch flours with unique flavor and nutrition.
We partner with a local (just a mile down the road) stone miller who mills our flours fresh every week to order. Steve Lillestol at Island Grist is a farmer, mechanical genius, and a indispensable part of what makes our farming and flours happen.
