SO this year’s Dirty Blonde is especially special. What makes this flour ‘dirty’ is that our 2025 Appalachian White has a bit of rye in it .. about 10%… though it is baking up beautifully. The rye was in the field. We tried to clean it out but we still landed with rye in the mix. Farmers have been planting rye as a cover crop for carbon sequestration (Rye has more biomass than any other small grain, so it is really good for the planet.) The problem— rye is also landing in our wheat field… BUT this is what the planet needs.. and as bakers we can lean into this.. this is our climate resistance .. engaging with flours that are better for the planet than pure monoculture… We love this flour and have made beautiful breads with it. The flavor is buttery Appalachian White with a tinge of grassy from the rye.

Protein is 13.1. 

Grow in Manson. NC on certified organic acreage.

Storing our flour