Tuerong Farm Flour
We’re so excited to be bringing : Farm products into our retail space!
Grown, harvested, processed, and milled on the Mornington Peninsula, this farm (and its product!) are pretty special in this world of local, well grown and appreciated food. It’s not often you’ll find a flour grown locally and grown well (organically, bio dynamically, and with low inputs.) Add to your veg boxes, or pick up in store today. We hope you enjoy!
Barber Wheat Flour:
‘Barber hails from the breeding program of Bread Lab. A hard red winter wheat with excellent flavour and bread flour genetics. The wheat was developed for renowned chef, Dan Barber, of Blue Hills at Stone Barns, in New York. It is a cross between Spanish heritage variety Aragon and a modern breeding line. Milled at high extraction (85%). Flavour is outstanding. Kosher certified.’
Rouge de Bordeaux:
‘A French red wheat dating back to the 1700s/early 1800s, Rouge de Bordeaux is renowned among the artisan bakers and boulanger paysan (farmer-miller-bakers) of France, where it is still grown and baked. It also has a strong following in North America for its flavour and digestion profile. Bordeaux is originally a selection of ‘Noe’, in turn a selection from a Ukrainian landrace from which much early French wheat breeding is derived (Don’t tell the French). We love Bordeaux for its flavour, texture (soft crumb) and colour. It yields 3T/Ha on country that a modern wheat will do 10t/Ha, but few modern wheats (some do) offer the extended range of qualities that Bordeaux offers. 15% protein. Kosher certified.’
Spelt:
‘Our lovely, smooth spelt flour is comprised of three Portuguese varieties grown together as an in-field blend. It is supplied as a 100% wholegrain flour, largely at 170-220 micron fineness. We also mill the same spelt grain grown biodynamically elsewhere in Victoria, if demand depletes our stock grown in Tuerong. Both provide the flavour, soft texture and ease of digestion for which spelt is renowned, and performance capable of use at 100% in bread.’
Rye:
‘Our lovely rye flour is freshly milled from Biodynamic grain. It is a flavour-forward 100% wholegrain flour. Our rey flour is great on its own in rye breads, seeded loaves or in a blend with wheat for a light rye loaf. It is also great for brownies, cookies and starter maintenance.’
FOR PICKUP:
Pickup from Common Ground Project - choose your date when you add the item to your cart. NOTE Saturday orders must be in by Friday 2pm from now on. We appreciate your support!
Pickup from Square One Rialto Melbourne is available on Wednesday’s 2-4pm and from Lt. Molli Abbotsford on Wednesday’s 1-3pm.
Orders must be in by Monday 5pm otherwise they will be bumped to the following week.
FOR DELIVERY: (price is $12 flat rate from August 2024)
We are excited to offer delivery to our local community, within the postcodes of 3217, 3216, 3227, 3228, 3230, 3240 and 3226.
Minimum Spend is $20
Delivery window’s are listed when you add to cart, please select one.
We’re so excited to be bringing : Farm products into our retail space!
Grown, harvested, processed, and milled on the Mornington Peninsula, this farm (and its product!) are pretty special in this world of local, well grown and appreciated food. It’s not often you’ll find a flour grown locally and grown well (organically, bio dynamically, and with low inputs.) Add to your veg boxes, or pick up in store today. We hope you enjoy!
Barber Wheat Flour:
‘Barber hails from the breeding program of Bread Lab. A hard red winter wheat with excellent flavour and bread flour genetics. The wheat was developed for renowned chef, Dan Barber, of Blue Hills at Stone Barns, in New York. It is a cross between Spanish heritage variety Aragon and a modern breeding line. Milled at high extraction (85%). Flavour is outstanding. Kosher certified.’
Rouge de Bordeaux:
‘A French red wheat dating back to the 1700s/early 1800s, Rouge de Bordeaux is renowned among the artisan bakers and boulanger paysan (farmer-miller-bakers) of France, where it is still grown and baked. It also has a strong following in North America for its flavour and digestion profile. Bordeaux is originally a selection of ‘Noe’, in turn a selection from a Ukrainian landrace from which much early French wheat breeding is derived (Don’t tell the French). We love Bordeaux for its flavour, texture (soft crumb) and colour. It yields 3T/Ha on country that a modern wheat will do 10t/Ha, but few modern wheats (some do) offer the extended range of qualities that Bordeaux offers. 15% protein. Kosher certified.’
Spelt:
‘Our lovely, smooth spelt flour is comprised of three Portuguese varieties grown together as an in-field blend. It is supplied as a 100% wholegrain flour, largely at 170-220 micron fineness. We also mill the same spelt grain grown biodynamically elsewhere in Victoria, if demand depletes our stock grown in Tuerong. Both provide the flavour, soft texture and ease of digestion for which spelt is renowned, and performance capable of use at 100% in bread.’
Rye:
‘Our lovely rye flour is freshly milled from Biodynamic grain. It is a flavour-forward 100% wholegrain flour. Our rey flour is great on its own in rye breads, seeded loaves or in a blend with wheat for a light rye loaf. It is also great for brownies, cookies and starter maintenance.’
FOR PICKUP:
Pickup from Common Ground Project - choose your date when you add the item to your cart. NOTE Saturday orders must be in by Friday 2pm from now on. We appreciate your support!
Pickup from Square One Rialto Melbourne is available on Wednesday’s 2-4pm and from Lt. Molli Abbotsford on Wednesday’s 1-3pm.
Orders must be in by Monday 5pm otherwise they will be bumped to the following week.
FOR DELIVERY: (price is $12 flat rate from August 2024)
We are excited to offer delivery to our local community, within the postcodes of 3217, 3216, 3227, 3228, 3230, 3240 and 3226.
Minimum Spend is $20
Delivery window’s are listed when you add to cart, please select one.
We’re so excited to be bringing : Farm products into our retail space!
Grown, harvested, processed, and milled on the Mornington Peninsula, this farm (and its product!) are pretty special in this world of local, well grown and appreciated food. It’s not often you’ll find a flour grown locally and grown well (organically, bio dynamically, and with low inputs.) Add to your veg boxes, or pick up in store today. We hope you enjoy!
Barber Wheat Flour:
‘Barber hails from the breeding program of Bread Lab. A hard red winter wheat with excellent flavour and bread flour genetics. The wheat was developed for renowned chef, Dan Barber, of Blue Hills at Stone Barns, in New York. It is a cross between Spanish heritage variety Aragon and a modern breeding line. Milled at high extraction (85%). Flavour is outstanding. Kosher certified.’
Rouge de Bordeaux:
‘A French red wheat dating back to the 1700s/early 1800s, Rouge de Bordeaux is renowned among the artisan bakers and boulanger paysan (farmer-miller-bakers) of France, where it is still grown and baked. It also has a strong following in North America for its flavour and digestion profile. Bordeaux is originally a selection of ‘Noe’, in turn a selection from a Ukrainian landrace from which much early French wheat breeding is derived (Don’t tell the French). We love Bordeaux for its flavour, texture (soft crumb) and colour. It yields 3T/Ha on country that a modern wheat will do 10t/Ha, but few modern wheats (some do) offer the extended range of qualities that Bordeaux offers. 15% protein. Kosher certified.’
Spelt:
‘Our lovely, smooth spelt flour is comprised of three Portuguese varieties grown together as an in-field blend. It is supplied as a 100% wholegrain flour, largely at 170-220 micron fineness. We also mill the same spelt grain grown biodynamically elsewhere in Victoria, if demand depletes our stock grown in Tuerong. Both provide the flavour, soft texture and ease of digestion for which spelt is renowned, and performance capable of use at 100% in bread.’
Rye:
‘Our lovely rye flour is freshly milled from Biodynamic grain. It is a flavour-forward 100% wholegrain flour. Our rey flour is great on its own in rye breads, seeded loaves or in a blend with wheat for a light rye loaf. It is also great for brownies, cookies and starter maintenance.’
FOR PICKUP:
Pickup from Common Ground Project - choose your date when you add the item to your cart. NOTE Saturday orders must be in by Friday 2pm from now on. We appreciate your support!
Pickup from Square One Rialto Melbourne is available on Wednesday’s 2-4pm and from Lt. Molli Abbotsford on Wednesday’s 1-3pm.
Orders must be in by Monday 5pm otherwise they will be bumped to the following week.
FOR DELIVERY: (price is $12 flat rate from August 2024)
We are excited to offer delivery to our local community, within the postcodes of 3217, 3216, 3227, 3228, 3230, 3240 and 3226.
Minimum Spend is $20
Delivery window’s are listed when you add to cart, please select one.