Ancient and hearty — Spelt or “farro grande” is a winter wheat variety that has nourished communities for over 7,000 years, originating in modern-day Iran in approximately 5,000 BC as one of the first ever bread flours — sweeter and lighter than your typical whole wheat flour. It carries the soul of traditional baking (it’s even mentioned in the bible), but has also gained the favor of modern bakers due to its impressive nutrient density and distinct flavor.

Our Spelt is grown in organic and regenerative fields in Northern Hill County, MT.

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

Protein: 14.6%

Culinary Uses: Flavor booster! Think pretzels, cookies, croissants, scones, sweetbreads, pancakes, and muffins.