MICHIGAN GROWN & PROCESSED | NATURAL | NON-GMO | COLD PRESSED
The "True North Loaf" by Zingermann's Bakehouse
Our Hard Red Spring Wheat is grown primarily in Leelenau County, and is being used by dozens of bakers in bakeries all across the state of Michigan. It is very high in both protein and gluten, making it one of the most preferred flours for bread baking. Zingermann's Bakehouse in Ann Arbor, as well as 9 Bean Rows in Traverse City, are two of our biggest flour advocates.