Our dough begins with 100% stone-milled whole wheat flour sourced from Langin wheat, an early maturing semi-dwarf variety renowned for its high yields and exceptional baking quality. Grown in Northern Colorado, the Langin wheat undergoes a meticulous journey before reaching our kitchen. It's carefully transported to a dry storage mill in Boulder, Colorado, where it's then milled in-house to preserve its freshness and flavor.
Once we have the freshly milled flour in hand, our Chef works their magic by crafting an Italian viga starter. This starter, composed of water, flour, and yeast, is meticulously prepared in-house with precision down to the ounce. The result is a perfectly balanced and flavorful base that enhances the taste and texture of our dough. As we continue to prioritize quality and sustainability in our sourcing, we're excited to highlight local partners like Farmer Bryce Hediger from Golden Prairie Farms. Their hard red winter wheat, grown with a focus on sustainability and agricultural integrity, adds depth and complexity to our dishes while exemplifying the dedication of skilled farmers. With Langin wheat and partners like Golden Prairie Farms, we're committed to delivering an unforgettable dining experience that celebrates the best of local ingredients and craftsmanship.