Flour sourcing

All of our loaves and pastries are made with regional grains from local mill Dry Storage. We love that they support good health, sustainable agriculture, and local economies–and that they’re super tasty.

Learn more about Dry Storage flour mill.

Functional Bread Flour

This unbleached, malted, organic flour is milled from a blend of organic hard red wheat and malted barley flour. It’s the core flour in all of our pastries and loaves.

Our Rebel Sourdough and other naturally-leavened loaves are given an overnight fermentation to bring out the best flavors and nutritional benefits.

Single Varietal Flours

Each grain variety presents its own unique and interesting flavors (like you’d find in chocolate, coffee, or wine).

Learn more about grain varieties.

White Sonora Grown in Colorado

Used in our Sonoran Sandwich Loaf and Birdseed Sandwich Loaf

Miller’s note: Sonora Wheat was the first wheat grown in the US, brought north from Mexico, gaining popularity as the original Flour Tortilla wheat. Generally a more brittle protein composition, with a buttery and mild flavor. Works wonderfully for tortillas and pastas, Sonora also finds a use in making breads and baked goods more tender.

Ryman Rye Grown in Colorado

Used in our Sour Rye, Marble Rye, Sonoran Sandwich Loaf and Birdseed Sandwich Loaf

Miller’s note: This modern rye variety is mainly used agriculturally for forage, and fall/winter erosion control. The Jones utilize this rye as part of their regenerative cycle. Adds microbial diversity to doughs to boost fermentation, contributing fruity notes of plum and baking into an aromatic warm caramel.

Rouge de Bordeaux Grown in Colorado

Used in our Rebel Sourdough and all inclusion loaves with “Sourdough” in the name

Miller’s note: This variety is a deep, red-hued wheat, and mills into a deliciously nutty flour, mild in tannins but full in aromatic volatiles and proteins beneficial for full-flavored baked goods. Our bakers love the color it brings to their breads.