Our new Climate Blend is an innovative whole wheat flour grown using regenerative practices.
Nov 7, 2023
Grill it, roast it, blend it, and more.
Jul 7, 2023
From rye to buckwheat, flour can be a planet-friendly choice in the kitchen.
Apr 20, 2023
Hot doughnuts are fun. A vat of leftover oil isn’t.
Mar 30, 2023
Here's how to make this nostalgic classic with almost any leftover baked good.
Dec 19, 2022
Skip the single-use wrapping paper and embrace the reusable route.
Dec 7, 2022
A simple solution for excess eggs.
Oct 5, 2022
This critical approach to farming helps heal our land through flour.
Sep 19, 2022
How to put stale bread to use, instead of putting it to waste.
Jun 17, 2022
Put that parchment to use again and again and …
Apr 14, 2022
It's a hub for all the planet-positive steps bakers can take.
Apr 11, 2022
Can a cookie bake a difference? With buckwheat, the answer just might be yes.
Mar 30, 2022
Bakers and energy experts share their tips on how to bake more with less energy.
Feb 25, 2022
Simple switches can help cut down on how much plastic we waste when we bake.
Feb 21, 2022
Navigating the non-dairy aisle.
Feb 4, 2022
How our organic farmers are saving the soil.
Jul 30, 2021
This under-appreciated flour is the key to more flavorful bakes.
Jul 21, 2021
How well does vegan butter stack up to dairy butter in baking?
Jul 19, 2021
Words from our Vice President of Sustainability
Apr 22, 2021
The benefits of rye flour go beyond just baking.
Mar 5, 2021
How to keep the fresh in "fresh-baked."
Jul 8, 2020
Maybe yes, maybe no; here's how to decide.
May 4, 2020
Better flour starts at the very beginning: on the farm
Mar 11, 2020
Less waste, same great results!
Oct 30, 2018
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