Formerly known as Rogers Farmstead Bolted Wheat Flour, we now call this Bread Flour. The wheat is grown in Berlin, Vermont. They are a small family-owned certified organic farming operation committed to producing delicious, wholesome, locally-grown products. It is stoneground by one of our local bakers in Elmore, Vermont and then in a very ancient process it is bolted (sifted) to remove just enough of the bran to transform this flour into something that Chad Robertson calls "bolted flour behaves like a whole grain flour with wings."
Here is Chad's whole blog on the subject along with recipes and LOTS of information: Bolted Flour v High Extraction Flour
Store in a cool, dry, dark place.