Organic Pastry Flour

This is our go-to for tender, flaky pastries— stone-ground right here on the farm from certified organic, non-GMO soft red wheat. With a lower 9% protein, this flour is milled and sifted finer than our whole wheat options, giving you a smooth, light texture that’s perfect for delicate baking while still being 100% whole grain— keeping every part of the wheat. It’s ideal for pie crusts, scones, croissants, and any recipe where you want a softer, tender crumb without heaviness.

Best for:

Tender cakes, pie crusts, biscuits, scones, muffins, brownies, soft cookies, and other bakes where delicacy matters more than a chewy bread-like structure.

Texture and flavor:

Stone-ground from soft red wheat, this flour is naturally suited to a soft, tender crumb and flaky pastry texture. It brings a gentle, clean whole-wheat flavor without overpowering fruit, butter, chocolate, or spice-forward recipes.

Protein level:

Approximately 9% protein. Its lower protein level helps limit gluten development, which is exactly what you want for tender cakes, soft muffins, and flaky pie crusts.

How to use it:

Use it when a recipe calls for cake flour, pastry flour, or a softer all-purpose flour. Mix gently and only until ingredients come together; overmixing can make pastries and cakes tougher. Keep butter or other fat cold when making pie dough, biscuits, or scones.

What to add next:

Pair it with Organic General Purpose Flour for a complete everyday-and-special-occasion baking pantry. Use Pastry Flour for pie and biscuits, then General Purpose Flour for cookies, pancakes, and daily cooking.