Fine Flour

The “Redwall” Donut

By Kate Ray

Crunchy, nutty, good with tea

By Kate Ray

"Like if a tree was a soft and sweet and you could bite into it"

By Kate Ray

A savory Mediterranean pancake traditionally made with chickpea flour. Savory and deeply satisfying.

By Noah Simon

It’s pronounced “neh-chee” :) Traditional food in mountain regions of Italy and Corsica. Think, burrito wraps or taco shells. Anything you would want on a taco is great in some necci.

By Nathaniel Young, Noah Simon, & Riley Crognale

“I’m sure I should be writing to you about spring chicken and the like. But it’s been brownies for me lately. Specifically, brownies made with chestnut flour…”

by Clare de Boer

These chestnut biscuits are one of our favorites — think, corn muffins (that grow here).

By Jesse Marksohn & Noah Simon

Acorn-chestnut skillet cake sweetened with honey.

By Dana Maple Feeney & Noah Simon