Bright, bold, and full of energy — Spring Wheat embodies the spirit of renewal. Sown after winter’s thaw, it grows quickly under long days of sunlight, drawing strength and sweetness from the season itself. Known for its high protein and robust gluten structure, this grain has long been the choice of bakers who chase lift, texture, and flavor in perfect balance.

Our Spring Wheat is grown in Colorado fields cared for through organic and regenerative practices — living soil that builds resilience from the ground up. Stone-milled at a steady pace, this flour retains the full character of the grain: a warm aroma, creamy color, and exceptional strength for breads, bagels, and pizza doughs that demand both performance and soul.

Spring Wheat reminds us that strength can rise gently — that vitality, like flavor, begins deep in the earth.