Rye is one of the most exciting grains that a baker or chef can work with.  It has one of the widest spectrums of flavor potential of any grain, however it often requires elaborate cooking or fermentation techniques to achieve them. While it is synonymous with the cuisines of Northern and Eastern Europe, it also has a long history in the mountainous regions of France and Italy where it has been long been cultivated for fresh pasta and bread baking. Rye can be green, black, tan, or mixed.   Each one delivers a different flavor. Green rye tastes and smells like green tea while black rye is reminiscent of black tea. Flour can be milled coarsely for a diversity of breads or can be sifted to a 00 for pasta and pastry applications.

Available as coarse whole rye flour, fine whole rye flour, or sifted “00”