A hard red spring wheat developed in the 1960s, Fortuna is sown just after winter’s thaw and offers exceptional weed resistance, early maturity, and robust gluten structure. This landrace is an obvious choice of bakers in short season climates who chase lift and texture in perfect balance.

Our Fortuna flour is grown by Vilicus Farms, a nationally recognized first-generation, regenerative organic dryland crop farm in Northern Hill County, Montana. Stone-milled at a steady pace, this flour retains the full character of the grain: a warm aroma, creamy color, and exceptional strength, earning its nickname as the “aristocrat of wheat.”

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

Culinary Uses: Pizza dough, bagels, and breads. Blend with softer wheats to increase gluten strength and structure of other baked goods.