THE GRAINS

All of our grain is grown on our family farm in the Central Valley by Amanda's brother, using regenerative farming practices and certified by the Food Alliance. No synthetic pesticides, no glyphosate — ever. What goes into the ground is what ends up in your bread.We mill everything ourselves in San Francisco on our New American Stone Mills stone mill, seven days a week, supplying fresh flour to our bakeries in San Francisco and San Rafael.

 

Yecora Rojo

A hard red wheat developed specifically for California's Central Valley climate. Yecora Rojo is the backbone of our bread program — it mills beautifully, has excellent structure for levain baking, and delivers a deep, nutty flavor that you can actually taste in the finished loaf. It's in nearly every bread we make.

Desert King Durum

A heritage durum wheat with rich golden color and complex flavor. Durum is traditionally associated with pasta, but as a milling grain it brings a beautiful depth and slightly sweet character to bread. Desert King is one of the few durums well-suited to dry, warm growing conditions — making it a natural fit for our farm.

Einkorn

One of the oldest cultivated wheats in the world, Einkorn has never been hybridized or significantly altered from its original form. It has a delicate, almost buttery flavor and a golden hue that carries through into the baked crumb. We love it for the way it adds complexity and warmth to a loaf.EmmerAnother ancient grain with deep roots in the history of bread. Emmer is nutty, earthy, and full of character — bakers have prized it for thousands of years for good reason. It adds backbone and a slightly wild quality to our whole grain breads.

What's Coming — 2026 Harvest

For the 2026 harvest we've planted Yecora Rojo, Einkorn, and Emmer again, and are adding Khorasan to the program for the first time. Khorasan is a large, golden ancient wheat with a rich, buttery flavor — we're excited to see how it mills and bakes. We'll share more as the harvest approaches.