Which flour should I choose?
From everyday baking to ancient grains, each flour brings something different to the kitchen. Tell us what you're making and we'll help you find the best place to begin.
What are you baking?
Choose a category to see the flours we recommend. There is often more than one wonderful answer.
Our signature flour blends
These are our everyday workhorses, custom blended from Canadian organic grains and selected ancient grains to make choosing the right flour beautifully simple.
Bread Flour
Our strongest and most versatile blend, made for excellent structure, rise, and full whole-grain flavour.
When to choose it
Best for: Sandwich bread, sourdough, buns, cinnamon rolls, bagels, pizza, focaccia, and chewy cookies.
Choose Bread Flour whenever your recipe needs dependable structure. It is also a great multipurpose choice for bakers who prefer keeping one strong flour in the pantry.
Baking Flour
Our everyday all-purpose blend, balancing enough strength for reliable baking with a softer, more tender finish.
When to choose it
Best for: Cakes, pastries, cookies, muffins, pancakes, biscuits, scones, and quick breads.
This is the easiest place to begin when a recipe simply calls for all-purpose flour or when tenderness matters more than strong gluten development.
Pizza Flour
A flavourful blend of strong wheat, durum, and spelt designed for structure, stretch, golden colour, and a satisfying chew.
When to choose it
Best for: Pizza, focaccia, flatbreads, breadsticks, garlic knots, and rustic pasta.
Choose Pizza Flour when you want a dough that holds its shape while still offering plenty of flavour from whole grains and ancient grains.
Single-grain and specialty flours
Use them on their own, where appropriate, or blend them into familiar recipes to explore new flavours, textures, and baking traditions.
Red Fife
Deeply wheaty, warm, and remarkably versatile, with the character of a Canadian heritage grain.
When to choose it
Best for: Artisan bread, sourdough, pizza, pancakes, muffins, cookies, and rustic everyday baking.
Red Fife is one of the most flexible grains in the collection. Use it when you want pronounced wheat flavour without limiting yourself to one particular style of baking.
Spelt
Gently nutty and slightly sweet, with a soft texture that brings tenderness to both breads and baking.
When to choose it
Best for: Cakes, pastries, cookies, muffins, pancakes, tortillas, tender breads, and quick breads.
Spelt is a wonderful bridge into ancient-grain baking. Its gluten is more delicate, so mix gently and avoid overworking the dough.
Einkorn
Rich, buttery, and naturally golden, with unmistakable flavour and a very tender crumb.
When to choose it
Best for: Cookies, pancakes, muffins, cakes, quick breads, and rustic breads.
Einkorn rewards a lighter hand. Its gluten structure is delicate, but its flavour makes it especially beautiful in recipes where the grain gets to shine.
Rye
Earthy and distinctive, adding complexity, moisture, and wonderful depth even when used as part of a blend.
When to choose it
Best for: Rye bread, sourdough, crackers, crispbreads, and blending into artisan loaves.
Rye develops differently from wheat and does not provide the same gluten structure. Blend it with Bread Flour when you want more lift while keeping rye's unmistakable flavour.
Fine Durum Flour
Golden and robust, with the strength of durum in a finer texture for smooth doughs, fresh pasta, and Mediterranean-style breads.
When to choose it
Best for: Fresh pasta, ravioli, noodles, pizza, focaccia, Italian-style breads, and dusting dough.
Choose Fine Durum when you want durum's traditional golden colour and satisfying texture in a smooth, finely stone-ground flour.
The best flour is the one that suits what you love to bake.
These recommendations are a starting point, not a rulebook. Blend grains, try familiar recipes in new ways, and discover the flavours that belong in your own kitchen.