Interest in “slower” food and deeper connections to food sources has brought heirloom tomatoes, heritage breeds of livestock, and ancient and heirloom grains to the fore.
Bakers and consumers are increasingly interested in older, heritage ingredients because they are considered to be cleaner, simpler and have interesting stories and origins behind them. Chefs and consumers are becoming more familiar with using wheat and grain berries, not just for flour, but in grain bowls and other dishes. The popularity of Danish and Swedish cuisines has brought more interest in rye berries and barley, which in turn brings more interest in using these flours.