I first tasted this at Mimi Boulangerie in Avignon, and kept thinking about it long after we left.
Made with 30% organic Khorasan and 70% French wheat flour, the loaf draws on one of the oldest cultivated wheats in the world — a deep yellow grain with origins in ancient Persia and a protein content 20–40% higher than modern varieties. This loaf is deeper in color than the Huddle Golden Sourdough, with a honeyed richness that's distinctly its own.
Wonderful toasted with good butter, or torn alongside a plate of aged cheese and a glass of red.
