The Grains

The “bridge” between ancient and modern wheat, this resilient yet adaptable wheat has been what started it all for us.

Sweet, nutty and perfectly balanced. Nutritionally, spelt is a good source of iron, magnesium and zinc, and its gluten structure is weaker and more water-soluble than modern wheat, making it easier on the digestive system for many people.

Spelt is one of our earliest cultivated wheats. We love it for its light digestibility and subtle flavour, it’s the grain we reach for when we want a bowl that's both nourishing and familiar.

The perfect pair, a harmony of taste and nutrition, you can find these in our Spelt and Peas Fusilli or our Spelt and Fava Bean Sedani Rigati.

Our spelt and pulses pasta celebrates this blend of organic wholegrain spelt flour with finely milled pulses grown in our very own British fields. The result is a pasta that’s naturally higher in protein and fibre, with a satisfying bite and a subtle sweetness that enhances any sauce.

The oldest known cultivated wheat, even dating back more than 10,000 years! It’s the grain that first connected humans and agriculture.

Einkorn boasts a great deal of health benefits; It’s rich in protein, lutein and essential minerals. Additionally it hosts vitamin-A contents and high levels of carotenoids providing you with a boost to your immunity system and healthier eyes!

Pairing that with its warm hue and subtle buttery aroma, you have a super pasta with a delicate gluten structure that creates a silky, tender texture that makes you feel good after eating it.

Once a rare grain grown across the southern counties, now a redefined icon for healthy eating.

Its flavour is rich and rounded whilst slightly sweet, with warm cereal notes and a hint of malt. With a multi-layered texture that is just the right level of softness makes it perfect for shapes that love to hold sauce.

By reviving Rivet wheat, we support local biodiversity and honour a part of Britain’s forgotten farming heritage. Each batch we make celebrates this unique connection between soil, seed and craft.

A true relic of Britain’s agricultural past, it vanished as industrial farming favoured high-yield varieties. Now back with its tall, golden grace, Rivet’s return symbolises a wider movement, one that values resilience, biodiversity and flavour over uniformity.

It's richly aromatic flour with lightly toasted cereal notes combines excellently with its dense, yet not aggressive structure, giving it a beautiful Al dente feel without any heaviness. To top it off, its rich in protein than most other modern wheats and naturally rich in minerals such as selenium and zinc, it feels almost too good to be true!

Despite its name, buckwheat isn’t wheat at all. It’s a pseudo cereal; a fruit seed of a flowering plant related to rhubarb. Cultivated for centuries in the colder regions of Europe and Asia, it thrives where true cereals struggle, requiring no fertilisers or irrigation.

Buckwheat’s signature earthy, nutty, slightly floral flavours are one of a kind. It’s naturally gluten-free and a nutritional powerhouse that's high in plant protein, antioxidants (notably rutin), magnesium, and fibre.

It is the crop that gives back more than it takes.