Our Standard

About Crust Standard

Crust Standard exists to give home pizza makers and artisan bakers a transparent alternative to bleached, additive-heavy commodity flour. We work in micro-batches, favor unbleached heritage grains, and make the performance of every bag easy to understand.

The Flour Standard

Every batch is identified and labeled with useful specifications—including protein content, ash percentage, and recommended hydration. Flour is milled in small runs and dispatched fresh to preserve the character and strength that long warehouse storage can diminish.

Guidance Built In

Each bag connects you to concise, batch-specific guidance for hydration, fermentation temperature, proofing, and baker’s percentages. The goal is simple: less guesswork, more repeatable dough, and crust worth sharing.

Real Bread, Real Crust

We believe better baking begins with fewer secrets. Crust Standard champions grain with identity, fermentation with patience, and bakers who want to understand what is in the bag.