Then he serves a scoop on a cone made with buckwheat flour, and sprinkles it with a hard caramel flavored with a buckwheat infusion.

WSJ: Buck-Wild for Buckwheat

At Tartine Bakery and Bar Tartine, both in San Francisco, Chad Robertson uses buckwheat flour in combination with other flours in many of his breads.

WSJ: Buck-Wild for Buckwheat