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Originating in the Bordeaux region during the 19th century, Rouge de Bordeaux is prized by bakers for its deep wheat flavor, reddish bran, and exceptional performance in naturally leavened breads.
Organic Rouge de Bordeaux Whole Grain Flour
Unlike many modern wheat varieties bred primarily for yield and uniformity, Rouge de Bordeaux was selected over generations for flavor, character, and baking quality. The result is a flour with notes of toasted grain, honey, and subtle nuttiness that brings depth and complexity to artisan breads, rustic pastries, and hearth loaves.
This wheat is organically grown by farmer Tom Traphagan on his farm east of the Sierra Nevada Mountains in Northern California. The region's warm days, cool nights, and dry climate provide ideal growing conditions for high-quality grain while supporting sustainable farming practices that respect the land and its ecosystems.
At Staff of Life Wheat, every batch is stone-milled in small lots to preserve the bran, germ, and natural oils that make whole grain flour nutritionally complete and full of flavor.
We believe flour should tell the story of the soil, the farmer, and the grain itself—and this Rouge de Bordeaux flour is a remarkable example of all three.
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