Our Grains: Grown in Devon, Chosen for Flavour & Resilience

At Luna’s Bakehouse, the story of every loaf begins with the grain. We work with a small selection of heritage and diverse wheat varieties, all grown within miles of our mill using organic or regenerative practices. These wheats weren’t bred for yield or shelf life—they were chosen for flavour, nutrition, soil health, and connection to place.

Here are some of the stars in our flour:

Cornovii Wheat

An ancient British landrace 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.

  • Low-input and resilient

  • Packed with trace minerals

  • Great depth of flavour

  • Easier to digest than modern wheats

YQ Wheat 

This is a genetically diverse population, originally developed by an Agroforestor. Unlike monoculture wheats, YQ is designed to thrive in organic systems, with different plants working together to adapt to soil and weather. It bakes up beautifully—strong enough for most bakes, with a lovely nutty taste.

  • Diverse genetics = natural resilience

  • Bred for organic systems

  • Strong protein structure, ideal for breads

  • Full of flavour and complexity

  • Used in many of our bakes.

Ölands Wheat

Originally from the Swedish island of Öland, 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’s perfect for enriched doughs, buns, and pastries. Its especially digestible for those sensitive to standard bread wheat.

  • Soft, aromatic flour

  • Easier to digest

  • Naturally sweet and creamy in flavour

  • Devon Landrace Wheat

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,” meaning it hasn’t been bred in a lab, but selected by farmers in the field for generations. Full of character and deeply nutritious.

  • Devon-adapted over centuries

  • Thrives in mixed farming systems

  • Robust flavour, wholegrain character

  • A celebration of true local resilience

Why These Grains Matter

Most commercial bread is made with refined flour from a single, ultra-processed wheat variety—grown with chemicals, stripped of its nutrition, and engineered for speed. 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

Want to try them for yourself?
Visit our online shop (coming soon!) or come to our Totnes or Dartington outlets. (Addresses and opening hours.)  We can’t wait to show you our fresh-milled flours, pastries loaves and pizzas made with these nourishing grains.