This stunning tart is a beautiful and fun shade of pink! To ease the prep work, this recipe can be made over several days. The...

Make this recipe on cold nights when you just need comfort food. Stewed Pintos can be made ahead in big batches so all you need...

When it comes to flour, it's no secret we are all about using it freshly milled. Freshly milled flour tastes better and is better for...

This delicious chickpea dish is super easy and impressive to make for guests or for a cozy weeknight meal on a winter night. Serve with...

This soup features our new Purple Barley from Shelley and Tony at Against The Grain Farm in Ontario. It's a simple soup that combines many...

Ever since we opened our bakery in East Vancouver, this loaf has been a customer favourite. It's not hard to see why, especially for those...

This is a comforting and easy new fall recipe featuring our Organic Whole Grain Rye Flour! We like using a mixture of different apple varieties such as...

This recipe is from a new cookbook we love, Pie All The Time by Taylor Harbin. Taylor used Flourist flour in the development of her recipes,...

This tasty recipe gets better as it sits in the fridge. We recommend making a batch on Sunday to enjoy as a quick dinner on...

This recipe formula has been a favourite at the bakery since we opened, with our classic sifted red spring wheat pastry crust as the base and...

A crisp exterior with a soft, rich, and chocolaty interior, this is an excellent cookie that also happens to be vegan. Using our Whole Grain Rye...

We love the flavour and toothsome chew that whole grain flours add to baked goods, we used both whole grain and sifted flours in this...