Simon and Sandy Doolin's
Provenance Single Origin Lancer Flour
Grown at the Doolin farm in North Star Northern NSW, Lancer is that trusted ingredient that supports your creativity while helping you build a reputation for quality. When you work with Lancer, you'll notice a responsive quality in the dough, a balanced strength that supports your techniques without fighting against them. This flour develops excellent structure while maintaining the extensibility needed for shaping and forming, with its protein profile (11.5-12.5%) adapting well across different techniques and traditions.
Lancer reveals subtle grain and nutty notes during extended fermentations. These natural flavours enhance your dough without overwhelming other ingredients.
Richard and Anne-Maree Tweedy's
Provenance Single Origin Hellfire Flour
Some flours set limitations. Hellfire helps you move past them.
Grown by Richard and Anne-Maree Tweedy in North Star NSW, Hellfire flour provides the strength and stability to support your most ambitious creations.
The naturally occurring higher protein content (14-15%) translates to practical advantages in the kitchen, supporting very wet doughs up to 90% hydration while maintaining structure throughout mixing, fermentation, and baking. Time becomes a more flexible ingredient, with dough that maintains integrity during extended fermentations, allowing clean wheat notes to transform into complex, honey-like aromatics over days rather than hours.
Order a Sample
We understand how important it is for your business to select the right flour. We encourage all our artisans to order a sample of our products to try. This allows you to feel and taste the difference yourself. Below you can order a sample of our single origin flours, if you have any questions please get in touch.
We currently only supply businesses, join our waitlist for at-home orders.
