Testimonials
“Palouse Heritage offers regional grains without comparison on the market. These grains mill into the most flavorful nutritious flours for all baking needs. The care they take with their production shows in the grains offered.”
— Thomas Beck, owner of Fernhorn Bakery, Vashon Island, WA
“One thing I’ve learned through the years is that delicious food— truly jaw-dropping flavor—goes hand in hand with right type of ecology and the right type of agricultural practices. Palouse Heritage’s grains are one of the best examples of this. Their commitment to environmental stewardship is reflected in the caliber of their products.”
— Dan Barber, co-owner of the James Beard award winning restaurant Blue Hill at Stone Barns and the author of New York Times best selling book, The Third Plate
“For pasta, Red Russian (English Redhead™) is probably the best wheat you can use, and the flavor of the pasta — just cooked on its own with no accompaniment — was like nothing I had ever tasted.”
— Mark Vetri, chef and founder of Philadelphia's critically acclaimed Vetri Cucina
“Palouse Heritage grains create unique colors and flavors that make up much of our ‘Taste the Grainbow’ palette, and add so many fantastic qualities to our pastries and breads. We love milling with grains with such rich history, and sharing those stories with our customers. Getting to work with these grains is inspiring and joyful!
— Angela Kora, co-founder and owner of Ethos Bakery & Stone Mill, Richland WA
“Using Palouse Heritage grains has completely transformed my baking. The difference in quality, flavor, and texture is undeniable — every loaf carries a depth and authenticity you just can’t find anywhere else. The grains mill beautifully, the dough handles perfectly with my sourdough starter and the final product tastes rich, wholesome, and full of life.
It’s more than just flour — it’s a connection to something real and rooted in tradition. I’m so grateful to have discovered Palouse Heritage Grains; they’ve become a staple in my kitchen and a big part of what makes my bread truly special.”
— Sylvia, founder of Sourdough es Vida
“Scots Bere™ Barley is a grain after my heart. It brings deep bread and caramel profiles with a stunning amber color. It’s long history as a grain for brewing, distilling and baking is humbling to consider. This grain is what modern beer was built on.”
— Thomas Croskey, owner of Emyrs Beer and Mead Works, Spokane WA
“Purple Egyptian™ Barley has ignited a firestorm of anticipation among craft brewers, not only because of its zesty fruit character, but also because it is an ancient grain that originated in the headwaters of the Nile River…”
— Kendall Jones, seattlemag.com
“Thank you for taking the time to provide a product that is both healthy and delicious. Several years ago, I was diagnosed with celiac disease and was told to strictly avoid gluten, even exposure to flour dust. After some time, I began questioning the diagnosis when I didn’t experience symptoms after accidentally consuming gluten. Despite still testing positive, my doctor encouraged me to try high-quality flours and monitor how I felt. So I began milling my own grain at home, and that was six years ago. Since then, I’ve had no issues. Heritage grains have been an important part of this journey. It doesn’t surprise me because so many modern breads are highly processed, but this is real food.”
— Cindy, home baker, Vashon Island, WA
“I purchased the Heritage Grain Variety Pack and my entire family has approved of everything! I've made sourdough loaves using each kind of Palouse Heritage grain. They all turned out BEAUTIFULLY! The flavors are amazing.”
— Alexa, home baker, Redmond, WA
These statements reflect individual customer experiences and are not intended as medical advice. Our products are not intended to diagnose, treat, cure, or prevent any disease.