All grains are hand-selected and flaked in house by Mill Fire Baking. Stone-Milled by Bakers, for Bakers.
Oat Flakes- Slightly toasted flaked oats adds a nutritious tooth and chew to baked goods, granola, or as an addition to bread.
Spelt Flakes- (Ancient Grain) Slightly toasted and flaked spelt add hints of grass, and a nutty herbaceousness to soups, granola, baked goods, and porridge breads.
Farro Trinity: Einkorn, Emmer, and Spelt Flakes- (Ancient Grains)- This is the Holy Trinity of Ancient Grains that Italians collectively group as Farro; Picolo: Einkorn, Mediano: Emmer, and Grande: Spelt, all of which are among the first cultivated by humans. Genetically simple, nutritiously complex this blend of flaked Ancient Grains will take your granola, soup, porridge, or baked good to a Higher Ground
All grains are hand-selected and flaked in house by Mill Fire Baking. Stone-Milled by Bakers, for Bakers.
Oat Flakes- Slightly toasted flaked oats adds a nutritious tooth and chew to baked goods, granola, or as an addition to bread.
Spelt Flakes- (Ancient Grain) Slightly toasted and flaked spelt add hints of grass, and a nutty herbaceousness to soups, granola, baked goods, and porridge breads.
Farro Trinity: Einkorn, Emmer, and Spelt Flakes- (Ancient Grains)- This is the Holy Trinity of Ancient Grains that Italians collectively group as Farro; Picolo: Einkorn, Mediano: Emmer, and Grande: Spelt, all of which are among the first cultivated by humans. Genetically simple, nutritiously complex this blend of flaked Ancient Grains will take your granola, soup, porridge, or baked good to a Higher Ground
