Buckwheat Flour | Organic, Stoneground & Wholemeal

My galettes finally taste like the ones I had in Brittany—that nutty, earthy flavour really shines through with this flour. The stoneground texture is coarse enough to give proper structure to the batter, but it still turns out light and crisp. I’ve already baked two batches of blinis this week and

The stoneground texture really comes through in the galettes—they’re nutty and sturdy without turning gummy. I’ve swapped it into my pancake batter too, and the wholemeal depth makes them taste far more interesting than plain white flour.

These galettes came out shatteringly crisp at the edges, exactly the rustic texture you want. The stoneground wholemeal really holds up to a good soak in the batter, and my blinis had a lovely nutty depth. I'll be ordering more for the weekend crepe tradition.