Colonial-Style Whole Grain Wheat Flour
Milled whole grain from Red May, the first improved wheat of Colonial America, this new crop flour possesses baking properties and fragrance regular flours cannot touch. Used full strength, its concentration of germ and bran particles brings incomparable crispness to biscuits and scones. As a blending flour, Anson Mills Red May enhances the patina and crumb of yeast breads as well.
2 pounds - $8.50

10 pound box - $40.00
Antebellum-Style Graham Wheat Flour
Coarser than our whole grain wheat flour, Anson Mills graham flour is cold milled from Red May wheat and hand scrubbed to break large bran particles into smaller bits. The finished product, which bears no resemblance to commercial graham flour, produces near crystalline crispness and rich, robust and sweet wheat flavors in classic graham biscuits and crackers. It is also the quintessential blending flour for rustic breads.
2 pounds - $8.50
10 pound box - $40.00
Anson Mills Fine Cloth-Bolted Pastry Flour
Screened to a silken finish from the finest Red May wheat, this flour is an exact reproduction of the pastry flour of the Colonial South, out of production since the 1850s. Esteemed historically for its crisping properties, Red May wheat represents crisping nonpareil when it is stone milled gently, then sifted immediately by hand through a fine silk bolting cloth at 100% bran extraction for pastry work. So fine, that when rubbed between the fingers it feels almost like cream (and was historically called crema), Red May pastry flour is loaded with whole wheat germ flavonoids and nutrients. It is soft enough to make biscuits tender and pie dough flaky, but strong enough to support buttery layers in laminated doughs like Danish or croissant. Note: You will need a scale when working with this flour.
2 pounds - $14.95
10 pound box - $70.00
Trigo Fuerte
Anson Mills Trigo Fuerte is a blended wheat flour designed to produce classic flour tortillas and flatbread such as focacce. We create Trigo Fuerte from two fine heirloom wheat varieties: Sonora, a lovely, naturally white wheat brought to the Americas by Jesuits and planted widely in California by the early 1800s; and Red Fife, a robust, nutty bread wheat that arrived in Canada and the American Midwest from Ukraine in the 1840s. Sonora shows its Spanish communion-wafer heritage when rolled thin into excellent crackers and tortillas. Red Fife, first bread wheat of the Americas and northern brother of our own Red May wheat, delivers bold, spicy flavors and tensile strength to bread doughs, yeasted or not. Put tender and strong together, and you get perfection: perfect tortillas, perfect flatbread.
2 pounds - $9.95
10 pound box - $50.00
Red Fife Bread Flour
Red Fife was North America’s preferred bread wheat in the 19th century, fathering many of our modern bread wheat varieties. It disappeared from production with the Great Depression and was re-introduced into Canada a little over decade ago, where it has drawn a slow, steady, ardent cadre of artisan bakers in both countries. Cold-milled, this new crop hard red wheat produces 100% whole grain bread with profoundly herbaceous and nutty fresh wheat flavors, a moist, satisfying crumb, and a lovely crust with deep, toasty caramel notes. As a whole grain bread flour, Red Fife is unparalleled. Currently the exclusive grower-miller of Red Fife wheat in the United States, Anson Mills is very pleased to be part of the effort to keep this remarkable heirloom alive.
2 pounds - $8.50
10 pound box - $40.00
Abruzzi Rye Flour
Anson Mills grows the same heirloom Abruzzi rye that was famous in Carolina Territory during our Colonial era, the very same rye flour used in ‘thirded breads,’ such as the famous Boston Brown Bread. The kernels of this grain are lovely green-gold in appearance with aromatic qualities of bold mineral, spice, and sweet cream over deep, nutty grain flavors. This fresh-milled flour is left coarse to produce a meal-like texture for use in rustic breads and pastas. Abruzzi Rye Flour stands out with appealing individual presence when incorporated into both classic slow ferment and quick breads.
2 pounds - $8.50
10 pound box - $40.00
French Mediterranean White Bread Flour
Anson Mills French Mediterranean White Bread Flour is milled from 18th century white heirloom wheat emanating from Provence, in France. We hand bolt the flour very fine for broad application in classic breads like pain de mie, pain au levain, and other rustic artisan French breads. This flour produces elegant freeform loaves and toasting breads with the characteristics of fine-bolted white wheat heritage breads of Southern France. These breads became the archetype for English and Huguenot baking art in the Carolina territory and Virginia during our Colonial Era. Expect exceptionally delicate and tender faint golden crumb, fabulous crisping quality, leafy thin crackling crust, and the hallmark finishing sweetness driven by absence of bitter tannin in breads made with this wheat.
2 pounds - $14.95
10 pounds - $70.00
Bennecake Flour
Slaves brought benne to the Carolina Sea Islands directly from Africa. We know benne today as sesame, but there is little resemblance in flavor or form between the two. Modern sesame is grown mainly for oil production. Colonial Era benne was low in oil content and was a kitchen garden staple for slaves. Slaves simmered benne seeds in water to draw off the oil, and then decanted the water and oil off the wet seeds for use in rice cookery. The wet benne seeds were dried and pounded in a mortar into benne flour and added to biscuits, breads, and pones. Anson Mills emulates this process by pressing low-oil heirloom benne to draw off a small amount of oil—this makes compressed benne seeds called bennecake. We stone-mill fresh pressed bennecake to medium-fine bennecake flour with extraordinary flavor diversity. Add bennecake flour to rice, stews, soups, pastries, cookies, breads, and biscuits for subtle but stunning flavor enhancement.
12 ounces - $7.95
10 pounds - $75.00
Anson Mills Pizza Maker’s Flour and Heirloom Semolina
(Farina di Pizzaiolo i Semolina)

Anson Mills Pizza Maker’s Flour is a blend of fine whole grain heirloom European white flatbread flour and “00” heirloom bread flour. Made into dough with a hydration of 85% (9 parts flour to 8 ½ parts water), Farina di Pizzaiolo produces pizza with a crisp bottom crust, a light, excellent chew, a moist interior, and an open crumb. Farina di Pizzaiolo is the benchmark for flatbread flavor diversity: sweet herbaceous wheat flavors stand on their own while pairing with bold sauces and delicate fresh cheeses.

To assure the dough’s performance, we provide a small bag of fresh-milled mixed semolina composed of high flavor heirloom parching corn and ancient emmer wheat for dough transfer and flavor development from peel to stone.

Pizza variations worldwide abound, but none we know begins with an authentic combination of heirloom flatbread flour and fresh semolina. Farina di Pizzaiolo produces ethereal aroma, texture, and flavor that echo thousands of years of artisanship.
2 ½ pounds - $12.95
10 pound box - $55.00
What is new crop?
New crop refers any grain crop milled and cooked within 4 months of harvest. Exceptionally delicate in cooking properties and flavor profile, new crop grains are qualitatively more appealing than older grains (with the exception of aged aromatic rice like basmati). By storing our grains in freezers, we extend the new crop quality of Anson Mills wheat, corn and rice products through the year. (New crop label designation of rice products is standard practice in the Far East but seldom seen in the United States).