"true" sourdough bread

We're passionate about "true" sourdough bread.  Craft artisan sourdough bread produced in a traditional manner.  For Bread and Flours, this starts with local grains, crafted, very slowly, by hand, and with love. We are crazy about sourdough.  For us, sourdough is always naturally leavened with a sourdough starter. Bread and Flours does not use any instant yeast or commercial yeast.  We believe working with time and slowly fermenting our bread with whole grains offers the most nutrition and flavor of any sourdough bread. Period.


 Sure, you can find all manner of less expensive bread.

Do you know how that loaf is made?  Have you looked at the ingredients?  Can you pronounce everything on the label?  Our standards are clear, no bromated, no bleached flour, no enriched flour, and no commercial packaged yeast in our bread... ever!  We do not "micro-dose" our bread with a "little" commercial yeast to "help it along".   This is sometimes done by other bakers to help aid their process.  Unfortunately in our industry, there are no standard terms or definitions by a council or governing body to oversee or monitor what is used in a bakery.  There is also no standard in the name "sourdough"; therefore it can be misrepresented in the product you are buying with sourdough flavoring and citric acid to mimic the true process of sourdough.   We ask you to ask your local baker what their process is so you can find the best fit for you. 


At Bread and Flours, our commitment is to bring you the purest expression of "true" sourdough bread through our process.  The "old way" of making bread. 


What are roller mills?

Some quick history, during the industrial revolution, in the '50s, and today many larger modern mills create refined grains by using roller mills.   


Understanding the anatomy of wheatberry seed and its three parts.

Three parts to understanding the wheatberry seed.  The first part is "The Bran". The Bran is multi-layered outer skin, that is completely edible. Think about this as the shell of an egg.   The second part is "The Germ". The Germ is the embryo and the life force of the grain. Think about this as the yolk of an egg. This part has the potential to sprout a new plant. The third part and last part is "The Endosperm". The Endosperm is the food supply and is the central part of the grain.  Think about this as the egg white of an egg.  Now you have a quick understanding of the"seed".  These "seeds" are planted in the soil by farmers that produce the grain.

Why roller mills and why are they used?

Roller mills remove the germ and bran from the wheatberry.  This process creates shelf-stable flour. Often this is the case with current flour we purchase at a grocery store, this process removes the bran or germ from the seed. These single seeds are called Wheatberries.  In addition, the seeds are planted to produce grain. The grain is defined as when you are speaking about wheatberries that are bagged. Then the grain is turned then into flour. 

The process of removing the germ and bran by using a roller mill creates a refined grain.  Sometimes this flour or refined grain is "enriched" where vitamins and nutrients are added back into the flour after these were taken out by roller mills. "Bleached" flour changes the natural colored flour to look "white" in color.  Or "bromated" flour which is potassium bromate. Bromated flour is added to improve the leavening of flour.

At Bread and Flours, we do not use any enriched, bleached or bromated flour. 


At Bread and Flours, by using the "whole" berry and grinding our flour fresh on a stone mill, you have all the essential parts of the wheatberry, leaving the seed whole and intact, with all the parts of the seed in our flour for the most natural and nutritional loaves along with the sourdough process. 


Historically, windmills and water wheels were used by millers to mill flour for their communities.  Millers today are essential and in the past essential to communities all across America.  Many towns across the USA have a "Mill Road" because the millers lived on that road.  These millers ground the grain on these large stones.  The grain was "whole" and is crushed into a fine powder which became flour. Millers, farmers, and bakers are essential in creating our "grain economy" in communities around our country and the globe. 

At Bread and Flours, we follow this tradition of going to the sources for the grain.  Many times to go directly to the sources and saying hello in person and then bringing it back to Palm Springs. Grinding the grain, and then baking in our home kitchen for the best loaves possible using the sourdough tradition. 

As a culture, we are evolving. We are experiencing a renewed interest and focus on health and vitality. As a result, we are increasingly more mindful of what we put in our bodies.  Bread and Flours is part of this revolution of clean plant-based eating. No preservatives. No artificial ingredients. We are a vegan, plant-based company, so we choose to challenge our baking without using any dairy, eggs, or butter.

Some might think this is limiting, others might say this is challenging. We prefer the latter. 


At Bread and Flours, we use Filtered Water. House Milled Fresh Flour. Himalayan pink salt and Lupita. (our starter that is natural yeast that leavens the bread making it rise naturally through time).  We believe our responsibility to our customers and the market is to produce the best with the best ingredients. We strive to better our process all the time. So if you have an idea or thought please share it with us. 

Here's our current roster of delicious handmade sourdough bread, plus our wonderful housemade small-batch granola:

Sourdough Loaves

"Local Yokel" Sourdough

Our classic regional multi-grain contains house milled Desert Durum and Yecora Rojo from the Imperial Valley.  We have selected to use Desert Durum and Yecora Rojo for their flavors in this loaf.  Typically Desert Durum is used in making world-class pasta, yet this grain is versatile enough for our needs to be used in our loaves, which is unusual  (which we like). This is a loaf with softer mellow tones.  In color, it reminds us of beautiful fine beach sand.  A bold crust and soft interior texture make this a crowd-pleaser, yet still rustic enough on its own or paired with a delicious meal. 

59% Desert Durum and Yecora Rojo and 41% Organic Hard Red Wheat.

Boule Shape.

"Seed You Later" Sourdough

Our classic loaf filled with Desert Durum flour and Yecora Rojo flour which are the two grains in this multi-grain loaf. Supported by the beneficial seeds, of chia seeds, and flax seeds. Interestingly enough "Salvia Hispanica"  (Latin for Chia Seeds, country of origin Paraguay, the Chia seeds used in this loaf  ) are also related to "Columbaraie Benth ( Latin for Chia Seeds or "desert chia" from California, Arizona, Nevada, Utah, New Mexico, Baja California, and the Sonora).  According to the Native American Ethnobotany database, the Cahuilla use chia seeds to make the eye medication to cleanse their eyes of foreign debris, or a poultice of seeds to apply to infections. Additionally, the Cahuilla also use Chia for food.  They ground the chia seed to make cakes and beverages. As we know from living in the desert the Cahuilla are the first nation of people living here in the desert before others settled into the area.  The crackling seeds Chia and Flax seeds in this crust and crumb offer texture and added nutrition of protein, minerals, and fiber to this loaf.   We love this bread on sandwiches, or with vegan cream cheese, cucumbers, and a pinch of salt!

59% Whole Grain - Yecora Rojo flour and Desert Durum flour 41% Organic Red Wheat, Chia Seeds, and Flax Seeds.

"Whatta-bout Wheat" Sourdough Loaf

A house favorite.  Who knew wheat bread could taste so good?  Jam-packed with flavor, crustiness, and color.  This isn't the wheat bread you remember.  Good luck and try not to eat this all in one day. This is fresh house milled stone-ground hard red spring wheat. Non-GMO and chemical-free.  Single varietal grain and one hundred percent of the whole wheatberry is used in this bread.  No sifting, all bran, endosperm, and the germ is used in this bread. Woo Hoo!

100% WHOLE GRAIN - Montana Hard Red Wheat

Loaf Pan. 

"Yes to Yecora" Sourdough Bread   

Yecora Rojo is the staple grain of this delicious bread. A grain, that has mild nuanced flavors. Soft, mellow, a stepping stone grain for those interested in diving into bolder flavors on the scale.   Yecora Rojo was developed by the International Maize & Wheat Improvement Center in Cooperation with the Mexican Ministry of Agriculture in Mexico. One single grain variety and one hundred percent of fresh house milled stone-ground Yecora Rojo. This grain is grown, picked and bagged in the Imperial Valley. The complete seed and all its components are used in this loaf.  Local grains that are so close to the Coachella Valley. 

We are proud to be offering a 100% WHOLE GRAIN LOAF!


Loaf Pan Shape

"Raising Arizona"​ Sourdough Loaf

This Red Fife Grain hails from our friends at Grain R & D in Queen Creek, Arizona.  This heritage grain had a pronounced history in Canada where it had a prolific life between the 1860s and the 1900s.  It was originally sent to farmer David Fife in Peterborough, Ontario most likely from Ukraine. It was the first heritage grain to be added to Slow Food Ark in 2003, which catalogs endangered heritage foods by the Slow Food Movement.  Busting out with higher protein content and rise.  Delicious without being heavy. 

100% Red Fife and Sesame Seeds


Loaf Pan. 

"First Date" Sourdough Loaf

100% Stone Ground Whole Spelt with Local Aziz Family Farms Brown Barhi Dates and California Walnut Halves. Barhi Dates are rare and magnificently full of flavor.  Their skins are smooth and crackle opening up to a beautiful creamy smooth interior with flavors of butterscotch and toffee.

The Barhi Dates season is so limited that often times it is very hard to find in your local markets.

Furthermore, they are extremely delicate to handle.  We are excited to pair these with

100% Stone Ground Spelt and California walnut halves, Brown Barhi Dates


Loaf Pan. 

"The Sonoran" Sourdough Loaf

White Sonora Wheat-  Perhaps one of the oldest grains, and grown from our neighbors in Arizona. Here you have a history that is directly linked to Spanish Missionaries bringing the grain around 1650 AD in Mexico.  The Eudave’s were the first “people” of the Opatan community to meet others from Spain.  The Eudave’s were also the group given the seed by missionaries to plant and propagate in Tuape, Sonora about 110 miles south of Nogales. They also refer to themselves in short as “Deve”.  Both names carry the meaning of “people” in their language.  From those early beginnings, the grain was carried into Arizona around 1690 AD. This grain was used as “communion” bread by the missionaries as its color is white, and the flavors they say have a “sweet, earthy and nutty flavor”.  Additionally, this loaf has house milled stone-ground amaranth flour.  A grain that is full of health benefits, and which dominated Mexico in the 15th and 16th centuries.  It is a grain that is a complete protein. containing all nine essential amino acids. This mix of grain in this loaf has mildly developed flavors of "sweet green peas" in the crumb. 

59% White Sonoran grain, 10% Amaranth and 31% Organic Hard Red Wheat.

Loaf Pan. 

"All-Love" Sourdough

When we think of springtime, we think of fresh citrus.  We also love puns.  So when we were putting together our "Olive" loaf, we thought "All-Love" is better and we thought perfect.  This loaf has 30% House milled Stone Ground Yecora Rojo, 70% Organic Hard Red Wheat, California Manzanilla Olives, Lemon Zest and Herbes de Provence.  It is perfect for the person that is looking for savory and zippy lemon.  A wonderful combination.

30% Yecora Rojo and 70% Organic Hard Red Wheat

Boule Shape.

"The Better Loaf" Sourdough Loaf

The California Grain Campaign has challenged bakers in every community in California to make a loaf that is 20% local whole grains by 2020.   Bread and Flours supports fresh milled whole grains in all of our loaves.  Here is our challenge, what if we were to produce a loaf of 30% local fresh milled Yecora Rojo, and 70% refined organic hard red wheat flour. 10% more whole grain than California Grain Campaigns standard.  A loaf of bread that is the Bread and Flours sourdough process, in a loaf pan that is perfect for sandwiches. A loaf of bread that has a hearty crust and a moist interior. A loaf of bread that is full of flavor without any compromises.  As Sophie Egan asks in her book “The Conscious Eater”, Is it good for you? Is it good for others? Is it good for the planet?  We understand these questions and believe we have achieved this; exceeding the standard of other loaves on store shelves. For those who enjoy a lighter style “crumb” (the interior of the bred) “ and still want whole grains in their bread "the Better Loaf” is for you!  30% Yecora Rojo Flour and 70% Organic Wheat Flour

30% Yecora Rojo and 70% Organic Hard Red Wheat

Loaf Pan. 


"Haul'in Oats" Sourdough Bread

Like the famous wonder duo, Daryll Hall, and John Oates whose music was emblematic of the '70s and '80s; you have here a powerhouse of two kinds of grain that work so well together. Gazelle Rye from Arizona, along with Montana Hard Red Wheat; these two grains cannot be outmatched by 70s mustaches, leather jackets, and some wide polyester collars and mini skirts.  We have also tucked in some oats for added texture in the interior of the loaf and the exterior.  This combination of flavors with the softer profile of the Gazelle Rye supports and harmonizes with the Montana Hard Red Wheat that combination only brings out the best in one another. 

33% Gazelle Rye, 33% Hard Red Wheat, 34% Organic Hard Red Wheat 

Loaf Pan. 

"SoCal Sourdough 2.0"

A homage to the heritage of SF sourdough.  Bread and Flours take it a step further.  We add local fresh house-milled Yecora Rojo from the Imperial Valley, for greater developed flavors and more rusticity.  Even this loaf has your health and wellness in mind by adding whole grain and using all the parts of the wheatberry into your biodome or your gut.  The numerous health benefits by choosing and incorporating whole grains into your diet will help develop a better you.  We believe this loaf continues to be right in line with our mission and values of using whole grain.  Additionally, we are maintaining the California Grain Campaign standard for all bakers to use 20% Whole grains by 2020.  We believe and value whole grain, and we also believe in building a better loaf and supporting a healthy community for future generations.  To your health! 

20% Yecora Rojo and 80% Organic Hard Red Wheat.

"Five Grain Sourdough with hemp hearts"

Here we have Black Beard Durum flour, Hard Red Spring Wheat flour, Gazelle Rye flour, White Sonora flour, and Yecora Rojo Flour, all fresh house milled in this loaf.  Twenty percent of each of the grains to create a rustic, robust, and rich loaf of bread.  This is then followed up with hemp hearts added into the dough.  According to WebMD, just two tablespoons of hemp hearts offer two grams of fiber, five grams of protein, 300 mg of potassium, 15 percent of your vitamin-A requirement, and 25 percent of your daily iron needs. It’s hard to find another food that this nutrient-dense.   As this is

100% Whole Grain, and 100% goodness. 

La Quinta Brewing Co. Spent Grains Sourdough Loaf

Bread and Flours are excited to launch a collaborative loaf with La Quinta Brewing Company.  We have been aching to work with our local breweries. Yes, La Quinta Brewing Co. crafts a myriad of delicious brews with malted grain and barley. The question, What does a brewer do with that grain after it settles to the bottom of a 10-ton stainless steel fermentation tank?  It has to be manually shoveled out to ready for the next batch to be fermented.  Let us share, a brewer can give that used or “spent” grains to a dairy farmer to feed their herd as it is very nutritious for cattle as it contains 28% protein.  Or a mushroom farmer as compost to grow their crop, or it can be used as biofuel.  At Bread and Flours, our process began with La Quinta Brewing Co, saying yes to our request.  We then dried the “spent” grains in the Palm Springs sunshine.  Once completely dried we then fresh milled the barley, and two-row malt (the spent grains) selectively adding them into one of our test loaves with the goodness of oats.  The results were harmonic tones between the bread flavors, the grains, and the dark crust. Hearty, and flavorful. To share, this loaf does not taste like beer, it is lighter.  The spent grains, add flavor that is nuanced, the color of the interior crumb is a taupe, and the added oats additional texture in the dough with the benefit of added protein.  A perfect accompaniment with an autumnal soup, or a fresh-made sandwich.  Seriously a delicious contender!

20% Yecora Rojo, 20% Spent Grains, 60% Organic Hard Red Wheat, and Oats.


Bread and Flours "Organic Einkorn Sourdough Bread Loaf"

An ancient grain that was one of the first domesticated and cultivated going back 10,000 years ago hailing from the country of Turkey.  Nutrient-dense, Einkorn is a German word that translates into "one grain", as it is known to have only one seed per stem, instead of four seeds or kernels per stem.  As a result of the lower seeds per stem, the yields are 40% lower than cultivated wheat, and einkorn can develop on the soil which does not have ideal conditions.  Einkorn grain is fiber-rich, high in antioxidants, packed with Vitamins A, B6, and essential nutrients, Riboflavin, zinc, iron, and potassium.  Also, Einkorn has thirty percent more protein, and thirty percent less starch than standard wheat flour. Lastly, Einkorn is rich in carotenoids and lutein.  In our opinion, Einkorn if compared to an automobile would be the Rolls Royce of Wheat. This loaf has sweet nutty flavors, a dense crumb, and a crackling top.  

We are proud to be offering a 100% ORGANIC WHOLE GRAIN EINKORN LOAF!

Bread and Flours Organic Kamut® Sourdough Bread Loaf

Bob Quinn, farmer, author, and leader in organics is the impetus for Bread and Flours to use this grain directly from Montana.  I picked up Bob’s book, Grain by Grain to learn more. Bob Quinn’s family ran a 2400 acre farm outside of Big Sandy, Montana. After his studies at UC Davis with a PH. D in plant Microbiology, Bob started a grain company called Montana Flour and Grain 1983.  He brokered his own and his neighbor's grain to bakeries in CA.  Soon his best customer was asking for “organic” grain. Bob weighed the pros and cons, and then the last time he sprayed on his field was 1986, and in 1990 Bob became one of the first Montana Organic farms.  Bob understood that our soil is a living organism. This special wheat was gifted to Bob from his father who obtained some from the 36 kernels that came into Montana in 1977.  This ancient grain was thought to come from “King Tut’s tomb”.   Studies have shown that this “Khorasan” is a region in modern-day Afghanistan and traveled to Egypt then to the USA. This ancient grain was special as the seed was almost twice as big as some other wheatberry seeds.  Bob then trademarked the name Kamut® in 1990 so that this ancient grain will always remain unmodified and always organically grown.  Bob continues his work with the OTA (Organic Trade Organization) and is working for US farms to be “chemical-free by 2043”.  Our “Can do Kamut®” loaf today is 100% organic.  We use 50% Kamut® that is fresh milled stone-ground along with 50% Organic Hard Red Wheat Flour.  The flavors are reminiscent of walnuts, and almonds.  We are placing this into a loaf pan to easily toast throughout the week. 

50% Organic Kamut® and 50% Organic Hard Red Wheat

"The Empress" Sourdough Loaf 

Our friends at Aziz Farms produce many varieties of dates, and in talking with Mark we discovered their Empress Dates. These just harvested “chemical-free” dates have a long history which was first introduced to California by E.K. Davall in 1916 as a newly developed variety from the Thoory date variety.  E.K. Duvall planted these on his property near Cathedral City. In tasting them, we recognized their beautiful soft texture and colors of amber and reddish-brown.  They are longer in length like the Medjool, yet we found them to have this beautiful texture, with more sustenance and a balance of flavor.  In our sourdough bread trials, they held up nicely in the spelt grain and walnuts halves.  We thought this would be a perfect addition to our “Date Series” of sourdough loaves.  So we have added this into the mix, instead of calling this loaf “Second Date”  we are respectfully calling this “The Empress Sourdough Loaf”.  Still packed with dates and walnuts like our “First Date” Sourdough Loaf.  Full of natural sweetness, from the Empress Dates, with no added sugar, delicious fresh spelt flour, and walnuts with a texture that reminds us of a hearty sourdough loaf that is ready to sink your teeth into.   

Loaf Pan

"Organic Pima Club" Sourdough Loaf 

I am grateful to Kurt, one of our grain guys who introduced me to this Organic Pima Club.  Little did I know, through our hot summer as the wheat berries sat in the bakery there was gold right before our eyes. Today we bring you this beautiful Organic Pima Club Sourdough loaf, with organic raw sunflower seeds mixed into the crumb along with organic sprouted pumpkin seeds sprinkled on the top. The soaking and sprouting of the seeds help accessibility to the seeds beneficial nutrients.  One would think that baking the seeds would harm them, yet baking increases certain bio-availability for our micro-biome to access these nutrients. Both seeds provide magnesium, copper, and zinc, studies suggest that magnesium can increase our bone health and density.  Along with the beautiful beige color from the fresh ground house milled grain of the Pima Club, and the added texture of the sunflower seeds in this loaf, make this a winner. 

100% Organic Loaf + 100% Whole Wheat

Winter Rye Sourdough

Our naturally leavened Whole Organic Rye, Organic Orange rind and Unsulphured Non-GMO molasses begins to tickle our senses with fragrance, flavor and texture.  As we begin the season of "cold" here in the desert, we look to our European friends who for centuries have been creating loaves made from Rye.  As Americans perhaps we have experienced the classic New York Deli rye, made with Caraway seeds in which would bookend a sandwich stacked a mile high with all the fixin's finished with a classic kosher dill pickle.  Today, at Bread and Flours we are tackling this grain with grace and distinction, tipping our hat to the grain fueled the empires of Charlemagne and Peter the Great.  Throughout the premodern period, bread was the foundation of the European diet at every level of society.  On average adults consumed nearly three pounds of bread and gruel daily which comprised nearly three-quarters of their caloric intake.(1)

Here we take the organic rye, house mill it for the absolute height of flavor, and add the warmth of organic orange rind freshly grated into the flour.  We also add a touch of molasses for its richness in minerals, texture, and broad range flavors.  Followed by the texture of raw organic sunflower seeds that contain polyunsaturated fats and positive vitamins such as Vitamin E, Selenium and Niacin.(2)  The flavors intermingle and mix for a pleasant and comfortable winter rye loaf.(3)  

Give it a try. 

1. Fernand Braudel, The Structures of Everyday Life, Vol. 1 (New York:Harper and Row, 1979), 130-132.

2. Healthline.com

3. Stanley Ginsberg, The Rye Baker, ( W.W. Norton & Company, 2016)

40% Whole Grain Organic Rye

60% Organic Hard Red Wheat

4% Unsulphured Non-GMO Molasses

Bread and Flours Cornbread

As a history buff, I think also it is important to continue to learn and share history and stories with each other.  As always, it is adapted through the cultural eyes and the moment of time the author lives in.   Nevertheless we can see, learn, and begin to understand each of those moments, and how changes occur through time.  Cornbread has an extended history on this continent with Aztecs and Mayans milling corn with a mortar and pestle for tortillas, up to today. Indigenous Americans, Hispanics, Farmers, White Americans and Black Americans each have their recipe for cornbread.  Our version as well is neither right nor wrong, a mere reflection to the historical greats before us.  Today, we are giving thanks for every person who along the chain that  brought this beautiful organic corn from the recent autumn harvest.  At Bread and Flours we have adapted a delicious warm expression of cornbread that crosses all sectors and keeps all of our synapses firing in our brain. We start by house milling stone ground organic corn, literally hours before the recipe begins. We mix in the following ingredients: organic hard red wheat flour, fresh milled stone ground Yecora Rojo flour from the Imperial Valley, oat milk, organic vegan butter, hand ground with a mortar and pestle flax seed, organic maple syrup, organic apple cider vinegar, organic brown sugar, baking powder, baking soda, and pink Himalayan salt.  This dairy free version of cornbread is absolutely delicious.  Not to skillet dry, not too sweet, only an abundance of flavor and goodness. Give it a try.  

* Please note the baker has decided to grind the organic corn a little more course for more mouthfeel.  It will continue to have an abundance of flavor, and moisture.

Fresh House Milled Stone-Ground Flour

A cornerstone of our business is freshly milled flour.  Try a little in your baked goods or your bread.  We think you will be pleasantly surprised by what it can bring to your recipes. 

We sell fresh milled house-ground flour in 2lbs+ individual bags ( a little over 2lbs).

Organic, Non-GMO, and Naturally Gluten-Free Amaranth, Bemidji, Minnesota - Historically, this has been part of the Aztec culture in religious ceremonies and as daily food staples such as tamales, tortillas, and atole ( a porridge). This is naturally gluten-free, non-GMO, and organic.   According to the Whole Grains Council is a complete protein containing all nine essential amino acids and at 14% protein, and it contains close to double the amount of protein in rice and corn. 

Yecora Rojo, Imperial Valley, California - (Triticum aestivum L.) was released by the California Agricultural Experiment Station in 1975.  It was developed by the International Maize Wheat Improvement Center in Mexico and introduced into California in a CIM_MYT Elite Strains Yield Trial in 1970.  The cultivar is one of several selected and used worldwide from hybrid II-23584 known as Bluebird family of cultivars having the parentage ('Ciano' X 'Sonora 64' -'Klein Rendidor') X 3/11 8156.  This is a hard red wheat wheat, that is light red in color.  Yecora Rojo became the dominant common wheat cultivar in the San Joaquin and the Imperial Valleys of California soon after it release.  Yecora Rojo has less tendency to shatter.  The spikes are white and fully awned.

In 2019 in California, the average yield per pound for Yecroa Rojo, per acre, was 5,276 pounds.

(Source - Crop Science Vol 25, Nov-Dec. 1985, p 1129-1130, California Wheat Commission and University of California Agriculture and Natural Resources)

Desert Durum®, Imperial Valley, California 

The certification mark issued by the U.S. Patent and Trade office for the Desert Durum® variety must be grown under irrigation in the low deserts of Arizona and California and must be comprised of at least 90% of a lot to be classified with the Desert Durum® label. One reason is that the low desert allows growers to produce year after year, field after field, a consistent quality product, unlike, for example North Dakota, that is often hindered due to weather challenges for producing a consistent quality wheat.  In speaking with Ray Motter, a well known farmer in the Imperial Valley who grows wheat and other crops,  states that there is less than 3 inches of rain, per year in the Imperial Valley. Irrigation is part of success for Desert Durum® in creating consistency as the grain needs about 15 inches of water per year for success. Users of the Desert Durum® term must obtain permission to do so from the Arizona Grain Research and Promotion Council and the California Wheat Commission. Durum wheat is considered the hardest wheat, making it ideal for milling into semolina to make pasta shapes. Arizona and California Desert Durum® and also has the lowest moisture content at 7% compared to other durum wheat from other parts of the country. The lower moisture content and large uniform kernels yield higher semolina extraction rates than durums from other regions results in shipping less water. Although Italy is the top importer of Desert Durum®, the wheat is also exported to countries including Spain, Morocco and Nigeria. Desert Durum® is generally available to domestic and export markets as “identity preserved” grain by specific variety. This allows customers to acquire grain that possesses the quality traits that meet their specific needs. The identity preserved, traceable system allows customers to contract varieties and volumes with grain merchandisers who sell certified seed to experienced growers who maintain varietal identity throughout the planting, growing, harvesting, and delivery processes. Grain merchandisers then store the grain by variety and may ship on the customers’ preferred schedules.Bread and Flours is grateful to have this grain in inventory for our sourdough and for sale for our customers. ( Sources: California Wheat Commission and Arizona Farm Bureau, Julie Murphree)

Soft Havasu, Yuma, Arizona (best for pasta) - Is a durum grain.  Developed in 2005, this grain is a cross between Kofa////Mohawk///Express//Karl.  Classic characteristics of soft grain for pasta.

Gazelle Rye, Verde Valley, Arizona -  Developed in Canada in the 1970s that was meant to mature 10 days faster than other ryes that are grown in the area. This was important due to the cold climate in Canada. Sourced two hours north of Phoenix, AZ in the Verde Valley. Only 20 acres planted for this year. 

Red Fife, Coolidge, Arizona - Brought to Canada in the 1800s from Europe, this is Canada's oldest wheat. Not as much gluten strength for this grain. I recommend using a loaf pan. Low gluten in this flour. 

Hard Red Wheat, Three Forks, Montana - This hearty red wheat is a house favorite. Bold flavors for those that can handle it. Bread, cookies, etc. A great workhorse flour. 

Crimson Turkey™️, Endicott, Washington - First, this grain Crimson Turkey™ has a direct correlation to the colonial American pioneers who planted this grain in the 1880s. This grain was brought to this area of Washington State from Russian Turkic people, last century it was called Turkey Red.  This is not a hybridized grain or a grain that has been genetically modified.  This area is a premier dry-farmed grain district ( no irrigation is used to water crops, only mother nature).  Secondly, Palouse Colony Farm uses natural approaches to ensure vigor in the soil with crop rotations that deter soil erosion to reduce their carbon emissions.  They are also NON-GMO/G - which means they are NON-GMO and they do not use glyphosate or Round-Up™. This grain is known for flavors that are nutty and full of complexity. This is a "landrace grain"; which is a grain that has planted older than an ancient grain. 

White Sonora Wheat, Queen Creek, AZ - Perhaps one of the oldest grains, and grown from our neighbors in Arizona. Here you have a history that is directly linked to Spanish Missionaries bringing the grain around 1650 AD in Mexico.  The Eudave’s were the first “people” of the Opatan community to meet others from Spain.  The Eudave’s were also the group given the seed by missionaries to plant and propagate in Tuape, Sonora about 110 miles south of Nogales. They also refer to themselves in short as “Deve”.  Both names carry the meaning of “people” in their language.  From those early beginnings, the grain was carried into Arizona around 1690 AD. This grain was used as “communion” bread by the missionaries as its color is white, and the flavors they say have a “sweet, earthy and nutty flavor”. 

Blue Beard Durum, Queen Creek, AZ - ( best for pasta) The Blue Beard is grown about an hour south of Phoneix in Coolidge, Arizona. A landrace grain that gives off a purple color right before it is harvested.  Best suited for pasta. 


Non-GMO, Organic, Kamut®, Fort Benton, MT - Direct from Montana, where Bob Quinn first was gifted the seed at a county fair this Khorasan Wheat in 1964, then called "King Tut Wheat", Bob was 16 years old at the time.  After his studies, Bob planted this grain on one and a half acres all 60lbs of it, for the first time in 1986. He took the grain to a food show in Anaheim, California, to promote Bob's"organic wheat and flour".  The history of this grain originating possibly around Cairo, Eygpt was special as the seed was bigger in size than the wheat he was used to.  Additionally, planting a field without the use of nitrogen was almost unheard of in 1986.  After 3 years without any chemicals on the grain, Bob had his first crop of Organic Kamut.  He then trademarked the name in the understanding that this ancient grain will always remain unmodified and always organically grown.

Organic, Einkorn, Winthrop, WA - An ancient grain that was one of the first domesticated and cultivated going back 10,000 years ago hailing from the country of Turkey.  Nutrient-dense, Einkorn, is a German word that translates "one grain", as it is known to have only one seed per stem, instead of four seeds or kernels per stem.  So the yields are lower, and it can grow on soil that struggles and does not have the perfect conditions.  This grain is fiber-rich, high in antioxidants, packed with Vitamins A, B6, and essential nutrients, Riboflavin, zinc, iron, and potassium.  Also, Einkorn has thirty percent more protein, and thirty percent less starch than standard wheat flour. Lastly, Einkorn is rich in carotenoids and lutein.  Einkorn is the Rolls Royce of Wheat.

Non-GMO, Organic, Whole Grain Corn, Arcadia, WI - One of the oldest grains, we love to make with corn, Polenta in Italy to Maize grown in South and North America, humans love corn. Human consumption of corn accounts for 21% across the globe.   Here we have the opportunity to have whole cornflour to make a multitude of dishes. Thank you Marilyn H. for asking Bread and Flours if could use this for cornbread?  Absolutely. Polenta, corn grits, cornbread, cornmeal, fresh corn tortillas, etc.  The cat is out of the bag, Bread and Flours will be having a future vegan cornbread this Autumn. Stay tuned. 

Organic Prima Club Wheat - An ancient grain (Olas Pilkan)  hailing from the Pima First nation people (The Pima - Akimel O’Odham people) from Gila River Community, south of Chandler Arizona, the indigenous people of the Arizona Sonoran desert.  This is one of the four varieties believed to have been brought to the region by an Italian Franciscan priest Father Eusebio Kino.  A well-known explorer, cartographer, missionary and astronomer, who proved that the California Baja was not an island.  He also was a defender on behalf of the Native people fighting against European settlers who attempted to enslave the natives. This is soft white wheat, that is awnless ( no long wheat hairs connected to the seed casing) that is a short squat wheat, with a short head, differing from other grain varieties these short heads are called “club” grains or wheat, hence Pima Club.  It was thought that this grain was extinct and had disappeared completely until it was accidentally rediscovered in the 1960s.  No pesticides and no herbicides are used.   Pima Club was saved from extinction by the Native Seeds/Search and has been growing during the past years for seed banking by community organizations and Ramona Farms.  Bread and Flours is proud to be offering this organic grain with this historic provenance and pedigree. 


Organic White Sonora Wheat- The Akimel O’Odham ( the Pima First nation people)  have been growing this Organic White Sonora Grain for centuries. ( S-moik Pilkan)  This Organic White Sonora is drought tolerant and disease resistant naturally in the Arizona climate and has a preference for low fertility alkaline soils.  Low gluten with positive protein content, and sweeter notes in its flavor profile.  This hails from Ramona Farms, the Gila River community that planted these seeds from Father Kino in the 1700s.