Greg has baked professionally and taught bread workshops for over 10 years, focusing on natural sourdough, yeasted bread, and artisan-style bread. Using pure, ancient grains like Khorasan (Kamut®), Einkorn, Spelt, Emmer, and Rye, Greg develops bread and recipes that improve flavor and texture and highlight health in ways that help move customers and students to better choices for bread and healthy grains. Also, the owner of Khorasan Mills, Greg, sources pure, ancient grains and flour from farmers in ID and UT, focusing on organic and regenerative farming methods. Ancient wheat varieties contain more easily digested gluten, guaranteeing clean, healthy grains from farm to table. Baking is for sharing - It's just as easy to bake two loaves instead of one. Bake two and share the other with a friend.

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Website: https://www.khorasanmills.com/

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