Blog: The Crumb Coat

Most flour is made fast and stripped down. Stone-milled flour is made slow and keeps everything. Here's why that matters for your cake.

Ancient grains aren't new—they're what wheat used to be before efficiency mattered more than flavor. Here's what makes them different (and why they taste better).

if you've ever thought spelt was too dense or "healthy-tasting" for a proper cake, this sponge is about to completely change your mind.

makes 1 arroz con leche cake | active time: 40 minutes | full time: 90 minutes | medium ingredients for arroz con leche cake: arroz con leche: 1/2 cup of rice 2 cups of milk 2 tbsp sugar cinnamon stick...

we're using our Golden Hour mix to make pineapple upside down cake even better, with spelt adding this subtle nuttiness that pairs beautifully with the sweet-tart pineapple.

we're taking our "Anyday" chocolate mix and turning it into these absolutely gorgeous, cookies that look like they rolled straight out of a snowstorm—and the best part? no waiting around.