Red Fife is a Canadian heritage wheat variety that lends breads a more complex flavor profile than common hard red winter wheats. Popularized in Ontario in 1842, Red Fife spread across North America by way of Maine to ultimately become the standard bread wheat across the continent. Largely replaced by shorter-season Marquis wheat in the early 1900s, Red Fife underwent decades of obscurity before a recent revival. Offering breads a moister, more cohesive crumb, modern day bread enthusiasts favor Red Fife for its subtle spiciness, red hue, and exceptional baking qualities.

Our Red Fife wheat is grown at Oatman Farms — a regenerative Arizona farm cultivating heritage wheat and native mesquite as a bridge between ancient agricultural techniques and modern food practices. Oatman Farms is dedicated to returning species and native plants to the land while providing clean, nutrient-dense wheat for earth-loving bakers.

Farmer: Oatman Farms in Gila Bend, AZ

Culinary Uses: Breads, pancakes, pizza crust, gnocchi, bagels, and muffins.