Marquis is a hard red spring wheat, whole-grain flower that is medium-brown. The wheat offers a rich, nutty sweetness with a hint of golden earthiness. Its extensible gluten is ideal for soft sandwich breads, pizza, pita, rolls.
This wheat tastes like a classic hard red with strong nutty, toasty, and sweet aromas. This wheat was selected from over 30 results of crossing Red Fife and an early ripening Indian wheat known as Hard Red Calcutta. It became the primary wheat grown in Canada in the 1900s, yet grows surprisingly well in coastal California.
Farmer Mai is a James Beard Award-winning farmer and activist who grows and mills climate change-adapted, heirloom grains in Sebastopol. The dynamic flavor and rich nutrients of these rare wheats and ryes are retained through cold stone milling--keeping the temperatures below 80 degrees, and never sifting.