Why Grains Matter

How our grains are chosen

At Luna’s Bakehouse the story of every loaf begins with the grain. Our grains are grown and milled in Devon, and chosen for flavour, nutrition, and resilience.

We work with a small selection of heritage and diverse wheat varieties, all grown within a short distance of our mill using organic or regenerative practices.

These wheats were not bred for yield or shelf life – they were chosen for flavour, nutrition, soil health, and connection to place.

The qualities of our grains

Most commercial bread is made with refined flour from a single wheat variety engineered for yield, speed, and resistance, grown with chemicals, and ultra-processed.

Our grains are different.

We choose grains that are:

  • Grown without artificial pesticides or fertilisers

  • Stone-milled fresh on site for maximum nutrition

  • Rich in flavour, fibre, and gut-friendly enzymes

  • Better for soil, wildlife, and long-term food security

  • Low input and resilient

  • Packed with trace minerals

  • Great depth of flavour

  • Easier to digest than modern wheats

Cornovii Wheat

Cornovii

An ancient British landrace wheat named after the Cornovii tribe, this grain is deeply rooted in our landscape and our history.

It thrives in Devon’s wetter, cooler climate and offers a naturally robust, mineral rich flour.

Its golden colour and deep flavour make it a standout in our focaccia and flatbreads.

Olands  Wheat

  • Soft, aromatic flour

  • Naturally sweet and creamy flavour

  • Easier to digest

  • Heritage variety perfect for Devon

Ølands

Originally from the Swedish island of Øland, adapted for the climate here, this heritage wheat is known for its soft texture, buttery flavour, and digestibility.

It makes a gentle golden flour that is perfect for enriched doughs, buns, and pastries.

It is especially digestible for those sensitive to standard bread wheat.

Devon Landrace Wheat

  • Devon adapted over centuries

  • Thrives in mixed farming systems

  • Robust flavour, wholegrain character

  • A true celebration of local resilience

Devon Landrace

This is the closest we’ve got to a truly local grain – wheat that has adapted over centuries to Devon’s soils, rain, and rhythms.

It’s a “landrace”, naturally selected in the field by generations of farmers, and not bred in a lab.

Full of character, deeply nutritious.

YQ Wheat

  • Diverse genetics for natural resilience

  • Bred for organic systems

  • Full of flavour and complexity

  • Strong protein structure

  • Used in many of our breads

YQ

This is a genetically diverse population of species grown together. It was developed by Suffolk agroforester Martin Wolfe.

Unlike monoculture wheats, YQ is designed to thrive in organic systems, where different plants work together to adapt to soil and weather.

It bakes up beautifully – strong enough for most bakes, with a lovely nutty taste.