Deep, earthy, and undeniably alive — rye has long been the grain of resilience. Cultivated for centuries in the harshest soils and climates, it continues a legacy of sustainability here, where it’s grown to restore microbial biodiversity, sequester carbon, and retain moisture in depleted Colorado soils.

Stone-milled at a slow, cool pace, this rye flour retains the flavorful oils and natural character of the whole grain — a bold aroma, a subtle tang, and a richness that lingers. The result is a flour that brings complexity to fermentations and structure to crackers, pastries, and pancakes alike.

Farmer: Sarah Jones, Jones Farm Organics in Hooper, CO

Protein: 9.5%

Culinary Uses: Rye bread, sourdough starter, cookies, pastries, pancakes