Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour.
Screened to a silken finish from the finest Red May wheat, this flour is an exact reproduction of the pastry flour of the Colonial South which has been in production since the 1850s.
Red May pastry flour is loaded with whole wheat germ flavonoids and nutrients. It is soft enough to make biscuits tender and pie dough flaky, but strong enough to support buttery layers in laminated doughs like Danish or croissant.
4 in stock