The perfect gift for someone who enjoys starting their Saturday with a griddle cake and a lovely Zoar Tapatree Whole Maple Syrup! Select from one of three Grist & Toll gourmet grains--Ancient Spelt, Hard White Wheat, or Hard Red Whole Wheat--and we will pair it with a Half Pint of delicious House Blend syrup, specially created by our Syrup Maker, Paul! Keep scrolling to learn more about these fabulous grain choices: 
 
Hard White Wheat: Fresh Milled, Whole Grain
The current Hard White is a variety developed by Washington State University, and grown in Washington. It mills to a very fine particle size with a beautiful creamy color and flavor profile.
It’s fine, light color and texture mean that it’s a good chameleon wheat as well: interior bread crumb will be lighter and more golden instead of brown, and its flavor won’t overpower other flours should you choose to blend with other varieties like rye or spelt.
 
Hard Red Wheat:  Fresh Milled 100% Extraction (100% whole wheat), Joaquin Oro. 
California grown Joaquin Oro hard red wheat has long been a favorite at the mill, but very hard to come by. For such a strong bread baking wheat, its color is a little lighter and the flavor is always mellow, malty, nutty and delicious. This is one of our favorite go-to whole wheat flours for bread, whether leavened by a sourdough starter or commercial dried yeast.
 
Spelt Flour: Freshly Milled 100% Extraction (Whole Grain)
An ancient relative of wheat with great baking flexibility. We love it for bread and pasta, and equally as well for pastries and all home baking. Because of Spelt’s soft, tender texture, it’s one of the easier whole grain flours to sub for All Purpose. Spelt has a sweet, nutty, well-rounded flavor profile. The extensibility of Spelt flour makes it great for laminated dough and pastry. We particularly love spelt when baking with Chocolate (think brownies and layer cakes!) and for traditional homey baked goods like banana bread, zucchini bread and carrot cake.