Specialty Ingredients

It is with pride and joy (and plenty of sweat and sometimes a few tears), I’m able to offer my honey for sale. Along the way, it took a hive of helpers to get me here: books, grandgirls, farmhands, and the amazing father-son team from Australia who gave the world honey Flow® technology in 2015.

• My honeybees are not treated with medications of any kind, ever. Just pure, RAW, unfiltered health in a jar, only. Always.

• Honey can remain in storage forever. If it crystallizes, gently liquify in warm water or a sunny window.

• 100% single-origin raw honey.

Looks like gelatin. Tastes like gelatin. It isn’t. It’s better! My innovative ChillOver Powder is for all the people who grew up loving gelatin desserts but gave up on them, knowing their animal origin. It sets up in half the time gelatin does. It seals in flavors more quickly. And it won’t melt at room temperature.

Our organic sour cream powder gives that familiar buttermilk tang and fluff when added to griddle-cake batter, cast-iron biscuits, muffins, and rolls. No need to reconstitute–simply sprinkle onto meals, baked potatoes, fries, popcorn, soups, and casseroles.

When baking gluten-free rice breads using either white-rice flour or brown-rice flour, adding our Barron Flour Mill Organic Rice Starch not only helps hold the dough together better while you’re working it with your hands, it produces gluten-free rice breads that are known for their crisp crust and tender interior.

Ever since I learned milling alongside Joseph Barron (eventually taking over stewardship of his historic flour mill), I’ve provided customers with his signature Barron Flour Mill Organic White Flour. But as Joseph was always quick to say, “Not all flours are created equal.” In fact, some name-brand organic flours add things like barley malt in an effort to give good rise to bread. The problem with adulterated flour, organic or otherwise, is that when you use it to make a sourdough wild-bread starter or “mother,” it won’t work. I want you to use flour for your mother that performs better than any other flour, tastes extraordinary, and is undeniably fresh. Sourced in Montana, every batch is tested for reliability, and the grains that are used must meet a high standard of quality. Tried and true, it’ll never disappoint. When it comes to wild-bread making, I want to make sure everyone has access to at least one basic flour that I can oversee to make sure it will work, specifically for wild-bread making. Likewise, it needs to be a flour that’ll perform like a champ in everything you end up using it for, from pancakes to biscuits to breads.

There’s nothing more pampering than sneaking some heavy cow’s cream into your morning brew, giving it a thick, velvety smoothness. The protein in cow’s cream has the greatest ability of all creamers to soften any bitterness in coffee and tea by binding to polyphenolic compounds such as tannins that can cause stomach rumble. In addition, adding our organic cream powder to your brew won’t lower its temperature, and our cream is naturally sweet without having to add any sweeteners. Treat yourself to a hot brew laden with a spoonful of creamy attitude.