Organic Edison comes to us from the fields of our longtime friends Tom and Ray Williams at Hudson Bay Farm in Milton-Freewater, Oregon, which sits on the historic original site of the Hudson Bay Trading Company. 
Two of our very first growers, Tom and Ray are pioneering organic farmers whose ideas have helped revolutionize the sustainable agricultural practices our flour depends on and they have placed easements on the farm in partnership with the PCC Farmland Trust so that it will never be developed and always remain in agriculture for future generations.

Edison is the hometown favorite. It was named for a town just down the road from the mill, and was bred by retired English Professor Merrill Lewis to thrive in our cool, wet maritime climate.
The first thing you notice in this flour is the beautiful golden color. It’s a beautiful addition to any bread or baked good. It has a distinct nutty, buttery flavor that will improve any recipe calling for all purpose flour.

Even though it is lightly colored, it still has more bran and germ than a typical all purpose flour, so it needs an extra 5% hydration. For every cup of water that your recipe calls for, add in an extra tablespoon.
Blend in 20% Edison with any of our bread flours for more golden colored bread or pizza.
We love blending Edison with 50% Sequoia or Organic 1109 for a tender, pecan-colored pie crust.