KANSAS CITY, MO — Flavor isn’t the only way artisan bakers are tinkering with the classics. Consumers are increasingly curious about ancient grains. In a recent survey from Ardent Mills, 63% of respondents said they were either very familiar with ancient grains or had heard of them, while 85% showed interest in the nutritional benefits and 82% said they were interested in the functional benefits. Ancient grains are also of interest to many people with gluten sensitivities as they can often be consumed without difficulties.

Bakers are tapping into that interest and finding a variety of grains to incorporate into their recipes, including spelt, kamut and einkorn — all of which have seen an uptick in popularity.

Ellen King, co-owner and director of baking operations at Chicago-based Hewn, who has been sourcing local and ancient grains for the bakery since it opened in 2013, said she is excited consumers are starting to catch on to the benefits. Today, the majority of Hewn’s grains are locally sourced from Illinois and Wisconsin and stone-milled heritage varieties of wheat are used in all their breads.