Sonora wheat is a soft, white, round winter wheat that is whole-grain but lighter than standard whole wheat. It has a mild, buttery flavor and is often used in baked goods like pastries, cookies, and tortillas. Higher protein and light but resilient gluten ideal for muffins, tender rolls, pancakes, and pastries
Sonora was the first wheat variety successfully cultivated in the new world, and was used in the northern Mexican state of Sonora to create the very first wheat tortillas. Naturalized in the dry regions of Mexico’s north makes it well adapted to California’s hot, dry summers.
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.