This is a simple, introductory recipe for cream scones. A tip is to keep the scones as cold as possible before adding them into a...

Taking our Everyday Spelt Tea Cake based on Marian Burro's Plum Torte, we adapted the recipe by adding poached rhubarb on top and baking it...

Our enthusiasm for pumpkin baked goods continues and we're thrilled with this Pumpkin Swiss Roll Cake featuring our Sifted Spelt Flour. This cake is best...

This is by far our favourite fall cake and we look forward to it every year! This time we turned it into a layered cake...

This decadent pie is fairly minimal, consisting of fresh, juicy peaches and a mascarpone cream filling in a pie crust. Use peaches at the peak...

We're celebrating spring by baking an asparagus galette with a light, ricotta cheese filling. This galette is best served slightly warm and would make a...

This soft shortbread cookie has a bright and tangy flavour from both lemon and orange zest. The dough is versatile and can be used with...

This outrageously tasty galette comes together with just a few ingredients. It's wonderfully adaptable based on which fruit you have available. Play with the amounts...

This lemony pound cake stays light and moist from the addition of ricotta. We love the pop of colour from the bright pink Rhubarb Glaze.Glazed Rhubarb...

Flourist Sifted Spelt Flour lends a soft texture and flavourful aroma to classic pastry dough.  Sifted Spelt Pastry Dough 2 2⁄3 cup (368g) Flourist Sifted Spelt Flour1/2...

This pie is irresistible and like us, you may find yourself slicing off thin slivers every time you pass by. We used a Sifted Spelt Pastry...

We make these in individual cake molds at the Mill + Bakery but for enjoyment at home have adjusted the recipe to be for one...