Meet the Grains

We bake with a variety of whole grains, each with its own unique flavor and benefits. Here’s a quick guide.

Joaquin d’Oro
A California-grown heritage wheat known for its golden color and smooth flavor. Perfect balance of nutty and mild, making it versatile for breads and cookies. Fun fact: the name means “Golden Joaquin,” after the Central Valley where it thrives.

Khorasan (sometimes called Kamut®)
An ancient grain with a rich, buttery flavor and natural sweetness. High in protein and minerals like selenium. Fun fact: the kernels are nearly twice the size of modern wheat.

Soft White Wheat
Mild, delicate flavor with lower protein content, making it ideal for tender cookies, cakes, and pastries. Fun fact: this is the grain behind many traditional American biscuits.

Hard White Wheat
Light in color and flavor, but strong in protein, great for hearty sandwich loaves or rustic breads. Fun fact: it’s considered a cousin to red wheats, but with a sweeter, less bitter taste.

Rye
Earthy, tangy flavor with a deep aroma. Rich in fiber and known for supporting gut health. Fun fact: rye bread has been a staple in Eastern European diets for centuries.

Spelt
Mildly sweet, nutty, and easy to digest compared to modern wheat. High in B vitamins and minerals. Fun fact: spelt is one of the oldest cultivated grains, dating back over 7,000 years.