Heritage Grains Have Personality

Red Fife Wheat
A land race wheat that acclimates well to many growing conditions. This sweet nutty tasting heritage grain can be planted in spring, or winter. The “Queen” of wheats, she is grace under pressure-whatever you ask of her. From sweet to savory, bread to pastry, she delivers.

Whole Spelt
Flaky, nutty, sweet-natured, not too dependable, changes her mood all the time.

Cornmeal
Like a bass player in a band. Over looked but necessary. Plays in the background but adds structure and backbone.

Buckwheat
Hardcore. Black and white. No soft edges. Has a love, or hate personality, no in between.

Rye
Grumpy grandpa, off putting and difficult at first, but you grow to love it. Likes to be treated a certain way. Then it will be nice.

Kamut
A rural unpaved road. Rough and bumpy. Always there. Part of the landscape. Will eventually take you where you need to go.

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Grandma on the farm.

Published by evelynscrackers

We come from the worlds of professional baking, restaurants, catering, home-cooking, and teaching. We believe in the local, organic and good farming movements. And by applying artisan bread traditions and using nutritionally rich heritage grains such as Red Fife wheat, spelt, rye and buckwheat we can showcase this simple idea in an approachable way. Named after our young daughter, Evelyn’s Crackers are simply handmade with local grains.

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