SOURCING

	Our whole grain popcorn is a red varietal grown by Andrew and Karlie Bowman of Pilot Knob farm, in Oneida IL. We air-pop and stone-mill it in small batches in-house. Used in: White Knight Popcorn was milled into flour during WWII, when wheat became scarce. Apart from the humble kitchen blender, the practice has since been lost. We had to Rube-Goldberg together three different machines to bring you stone-ground popcorn flour. It lends a strikingly light and airy quality to pancakes. Its flavor is unmistakable and distinct, especially when buttered.
	Our organic whole grain blue corn is grown by family farms in Dwight county, ND, provided by Clarkson Grain. It is milled at Janie’s Mill, in Ashkum, IL. Used in: Windy Point Blue Corn is one of America's most ancient grains. Long cultivated by the Hopi Indians in what is now Arizona and New Mexico, ours has been adapted to the midwest climate through careful seed-selection. Blue corn has a distinctively dry, mildly sweet flavor.
	Our Organic Buckwheat is grown at Janie’s Farm, and It is milled at Janie’s Mill, both in Ashkum, IL. Used in: Windy Point Buckwheat is a seed, not a wheat. Early European-Americans used it widely in their hearty, yeasted pancakes. Known for its distinctively nutty, slightly bitter taste, it also lends a satisfyingly toothsome quality to our cakes. Maple syrup is its perfect companion.
	Our organic whole grain oats are grown and milled on the farm at Brian Severson Farms. Used in: White Knight Originally cultivated from a wild weed, oats lend baked goods sweet, round, vanilla-like flavors, and a light, delicate crumb.
	Our Organic Rye is grown at Janie’s Farm, and It is milled at Janie’s Mill, both in Ashkum, IL. Used in: Windy Point Rye is an ancient grain originating in central Europe. We join artisan bakers and whisky distillers in our love of its earthy, subtly spicy character.
	We are looking for a local source of Sorghum flour. Most of the sorghum grown in the midwest is harvested for syrup, not for its seeds. If you know someone, reach out! Used in: 1776 Sorghum (also called Shattercane, broomcorn, and Sudan grass) is a superfood and an ancient grain, cultivated in Northeastern Africa for more than 10,000 years. In the United States, Benjamin Franklin gave seeds to his friends, because it made excellent bread and unparalleled thatching. We use it for its mild, silky sweetness.
	Our Teff is grown in the snake river valley of Idaho, by Maskal Teff. Founded by Wayne Carlson, the first person to successfully grow Teff in the United States. Used in: 1776 Teff, a small seed, is the staple grain of Ethiopia; typically made into sour, spongy Injera bread. Devilishly difficult to harvest, we're glad they've mastered it in Idaho. We use un-milled, whole grain teff seeds for a delicate crunch, rich buttery flavor, and incredible nutritional value.
	Our Organic Frederick White Wheat is grown at Janie’s Farm, and It is milled at Janie’s Mill, both in Ashkum, IL. Used in: White Knight Most "white" flour has been deconstructed, bleached, and reconstructed with artificial replacements for the nutrients lost in the stressful process. Our Frederick White Wheat has nothing removed and nothing added. The whole wheat berries stone-milled, losing none of the naturally occurring nutrients. Frederick White wheat does not contain the strong-ﬂavored phenolic compounds that give red wheat its color, so it’s naturally sweeter.
	Almonds do not grow well in the midwest. Our almond meal is made from whole, unblanched almonds grown in California. Used in: White Knight, 1776 Almond meal is good friend to every pastry' chef. Rich in flavors and very light in texture, almond meal lends a rich, buttery flavor to our cakes.
	Hazelnuts are not widely grown in the midwest. Our hazelnut meal is made from hazelnuts grown on orchards in Oregon's Willamette Valley, where 99% of the United States' hazelnuts are grown. They are milled by Northwest Hazelnut. Used in: Windy Point Hazelnuts are often added to cookies and chocolates for their crumbly texture and rich flavor. They are the perfect addition to a tender high-protein breakfast cake that won't quit before lunch.