Red Fife is a bread wheat (Triticum aestivum) variety that David Fife and family began to grow in the 1840s at their farm in Peterborough, On. It's possibly the oldest wheat variety in Canada and the healthier ancestor to many modern varieties. It's known for its superior baking qualities and delicious taste.

This flour is stone-ground. That means you're purchasing wholegrain flour in the truest sense - flour like it used to be, with all the bran and the germ. Because of the stone-milling process our flour is coarser than commercial flours and behaves differently than what you are maybe used to. But be assured: getting used to it is well worth it.