We choose the variety first, then choose where in India to grow it — high-protein bread wheat in south-west Punjab, soft and ancient wheats in the Himalayan foothills, durum in central India, emmer in peninsular India.

We buy the whole harvest upfront at a premium, and absorb the loss if the weather takes it. We store it in hermetic bags under controlled temperature and moisture, and mill it both ways, stone and roller, with millers whose families have done it for generations.

Flour is an agricultural product. Batches move a little. We print the specification on every bag and tell you what changed.