The Crumb Coat

Spelt is one of the oldest cultivated grains in the world, and it's been quietly outperforming modern wheat for centuries.

A lot of people say they "feel better" eating ancient grains. Turns out, there's actual science behind that.

Ancient grains aren't just a vibe—they actually do something. Here's what the research says about fiber, protein, and why your gut might thank you.

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.