For baking into loaves, scattering on porridge, soaking for sprouts, or eating by the handful. Recent crop, never irradiated, stored cold once they're hulled.
A wheat berry is 70% starch and lasts five years. A flax seed is 40% oil and starts oxidizing the moment it cracks. That's why we date every bag, store hulled seeds cold, and don't buy any seed in a quantity we can't sell in six months.
A seed that smells like nothing is fresh. A seed that smells faintly of paint or old crackers has turned — chuck it. Free advice from the till.
Bulk bags up to 50 lbs, smaller resealable pouches for kitchen use. We can repack to any size you need — bring a clean jar.
Most of these have at least four lives. None of them deserve to live in your pantry for three years.
Sunflower, pumpkin, and flax bake into a high-hydration sourdough beautifully. Toast them first for the deepest flavour. Sesame and poppy go on top — egg wash, sprinkle, bake.
Hemp hearts on yogurt, chia in overnight oats, ground flax in smoothies. Grind flax just before use — whole seeds pass through undigested. A coffee grinder works fine.
Many seeds will sprout if you ask them to. Soak for 8 hours, drain, rinse twice a day in a jar with a mesh lid. Eat the sprouts in 3–5 days. Avoid sprouting sunflower kernels — they go bitter.
Hulled seeds belong in the fridge or freezer. Whole flax and chia keep fine in a cupboard for a year — the hull is the seed's own packaging, designed to protect the oil inside.