Emmer

Ancient and richly aromatic — Emmer is native to the Fertile Crescent and has been found in archeological sites dating to 17,000 BC(!!). Its lineage runs deep, and so does its flavor — warm, nutty, and complex, with a natural sweetness that brings depth to every bake.

Our Emmer flour is stone-milled in small batches to preserve the grain’s golden hue and the nutrient-rich oils held within the bran and germ.

Today, Emmer is more commonly known as “farro” in the US. It can be milled for bread and AP flour, cooked as risotto or added to grain bowls, and is also wonderful as hot cereal.

Farmer: Anna and Doug Crabtree, Vilicus Farms in Northern Hill County, MT

Culinary Uses: Best suited for high-hydration doughs and batters. Sourdough, flatbreads, pasta, and quick breads.