BREADS AND PASTRIES
We accept special orders for bread and pastries when our schedule allows. Please contact us with as much notice as possible to discuss your needs.
We mill flour to order by request. We make two basic types of flour, whole grain and boulted (T85) flour. T85 is made by sifting off the largest particles of bran from whole grain flour. Because we stone-grind our flour, small particles of bran and germ are ground into the fine flour itself. By taking off the largest bits, we gain baking performance and other desirable qualities without sacrificing too much of the flavor and nutrition of whole grain flour.
Our wheat is a variety called NuEast, a hard red winter wheat bred for the Virginia climate. It has mid-range protein levels and good gluten quality making it a very nice all purpose flour both as a whole grain and T85 flour. We can recommend other flours and blends based on the intended purpose. We find that blending 20-50% organic all purpose flour into our stone-ground flours can vastly improve performance. Althea AP (70% T85 wheat, 30% organic all purpose flour) forms the base of many of our breads and pastries and is the most approachable and forgiving of all the flours we offer. Availability may vary depending on what we are able to source.
Flours (*designates organic):
Whole Wheat* - Greater Richmond Grains, NuEast
Whole Rye* - Grapewood Farm, Danko
Whole Spelt* - Grapewood Farm, Sungold
Althea AP* - 70% T85 wheat, 30% all purpose flour
Wheat flours: $2/lb
Rye, Kamut and Spelt: $3/lb
Sourdough levain: $10