Modern grains have been bred by scientists to maximize yield, but this has come at the cost of soil health, environmental sustainability, nutrition, and flavor. In spite of those issues, modern varieties comprise nearly all of today’s global grain production.

Our heritage grains offer richer flavor, higher nutrition, and deeper historical authenticity than modern wheat thanks to their unique genetics, deeper root systems, and direct connection to original farming traditions. Reviving and maintaining these rare varieties help restore soil health, preserve biodiversity, and strengthen local and global food security. For more details, please read our full summary about what makes heritage grains so much better than modern varieties.

DescriptiYes! But keep in mind that you will likely need to make some adjustments based on grain variety, flour type (whole vs. sifted), and recipe. To help make this easy, we have this guide on how to bake with our grains. We also have a growing collection of recipes for you to enjoy that feature our grains.on text goes here

We encourage people to mill their own flour at home because that leads to the freshest, most flavorful and nutritious flour. But if you aren’t interested in home milling, then you can buy flour from our grains from our partner mill here.

We are currently in the process of becoming certified organic. As a small and growing business, this process takes time, but we are making steady progress. In the meantime, the majority of our grains are grown by trusted partner farmers who are fully certified organic. A small portion comes from some of our fields which are not yet certified, but are managed using careful, regenerative practices. We never use harsh chemicals like glyphosate.

Our farm is located near Endicott, Washington in the Palouse region of southeast Washington State. We also have a small network of partner growers here in the Palouse who help us raise our heritage grains.

You can reach us anytime via our contact page. We aim to respond quickly, within a few business days, and usually sooner.