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Rafal Genàs
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From Land to Mill: Flour from Rafal Genàs
In the agricultural heart of Ses Salines, Rafal Genàs farm produces organic flour from xeixa, an ancient variety of Mallorcan wheat. Grown and milled in the farm’s own mill, this wholegrain flour preserves all parts of the grain, ideal for healthy, tasty recipes that connect with traditional cuisine.
Pep Salvà grows xeixa every year at Rafal Genàs grain farm, on an old possessió (estate) surrounded by peaceful scenes in southern Mallorca. His commitment to the land is reflected in an artisanal process: from sowing the wheat to stone milling, everything is done on site, respecting nature’s cycles and organic philosophy.
The flour retains the germ, bran and endosperm of the grain, which gives it flavour, texture and nutritional value. It’s used to make everything from traditional coca breads to béchamel, crepes and pizza dough. The labelling, designed to reduce waste, is adapted by hand to each package size, true to the zero waste spirit. Rafal Genàs is part of a network of producers committed to food sovereignty, agricultural biodiversity and a more conscious way of life, where each recipe celebrates both past and future.
