Our Grains & Story

<p>Anchor &amp; Rye is a licensed artisan bakehouse in Boston, built on a simple idea: flour should taste like something.</p>
<p>We bake and blend with organic heritage and ancient grains: einkorn, spelt, and kamut, stone milled by Northeast partners like Maine Grains in Skowhegan and Ground Up Grain in Hadley. These grains predate industrial agriculture. They were grown for flavor rather than yield, and they're milled slowly so nothing good gets stripped away.</p>
<h2>From one kitchen to yours</h2>
<p>Anchor &amp; Rye was founded by Alaleh, who grew up in a Persian household where baking was never a hobby. It was hospitality, memory, and generosity, all in one pan. That heritage runs through everything here: the patience of long fermentation, the respect for real ingredients, and the belief that what you serve people matters.</p>
<p>The bakehouse operates out of CommonWealth Kitchen in Dorchester, where Anchor &amp; Rye took first prize at the Ready to Launch pitch competition, and where every mix is still blended and every cookie still portioned by hand.</p>
<h2>Meet the grains</h2>
<p><strong>Einkorn.</strong> The oldest cultivated wheat, essentially unchanged for 10,000 years. Nutty and faintly sweet, with a golden color. The base of our banana bread.</p>
<p><strong>Spelt.</strong> An ancient cousin of modern wheat with a soft, tender bake and a warm, lightly sweet flavor. Well suited to cakes.</p>
<p><strong>Kamut (Khorasan wheat).</strong> Buttery and rich, with large golden kernels.</p>
<h2>Every bake supports a grain economy</h2>
<p>Choosing heritage grains is about more than flavor. Sourcing from Northeast farms and mills keeps regional agriculture alive, keeps milling local, and keeps the distance between field and oven short.</p>
<p><a href="/collections/all-products"><strong>Shop the collection</strong></a></p>