Pastry Flour

Stone Mill: Wild Hive Farm (Clinton Corners, NY)

Ingredients: Soft Winter Wheat

Wild Hive Pastry Flour is freshly milled from soft winter wheat, producing a flour with low protein and a fine, delicate texture. It’s designed for baked goods where tenderness matters most—think flaky, soft, and light rather than chewy or structured.

Soft winter wheat naturally creates doughs and batters that resist gluten development, which helps pastries stay tender and crumbly instead of tough. Because this flour is freshly milled and minimally processed, it brings more flavor and aroma than conventional pastry flours while still delivering reliable, gentle performance.

This flour works beautifully on its own for pastries and cakes, or blended with other flours to fine-tune texture.

Best for:
• Pie crusts and tarts
• Cookies and biscuits
• Cakes and muffins
• Scones and quick breads

Baker’s tip:
Handle doughs gently and avoid overmixing to preserve tenderness. If substituting for all-purpose flour, expect softer results with slightly less structure.

Freshly milled, never bleached or enriched, and made with soft winter wheat—this flour is ideal for bakers who want delicate textures and clean, wheat-forward flavor.

Wild Hive Farm operates a flour mill using traditional stone grinding methods. They have received considerable recognition for its flour, which is milled in small batches from organic grain purchased from local and regional farmers.

FAQ

Are Wild Hives grains organic?
Wild Hive uses organic grains from certified organic farms but they don’t have their own organic certification.

Are Wild Hives grains treated with glyphosate?
Absolutely NOT!

Are Wild Hives flours enriched, bleached or bromated?
Absolutely NOT!