Heritage Baked Goods and Flours

In the time before intensive scientific breeding, heritage grains flourished as sturdy landrace crops, featuring resilient genetics, robust root systems, and the ability to adapt to local conditions. Through consistent replanting, they continuously adjusted to the new climates they were cultivated in. Unlike modern and improved wheat, heritage grains don't require heavy inputs nor a concoction of man-made fertilizers, pesticides and herbicides. They simply grow and hardly ever fall to disease. 

The heritage grains we offer are harvested from family farms in the U.S. and stone-milled to preserve nutrients and flavor. We seek to ensure heritage grains are reintroduced to the family kitchen and school cafeterias, and once again become the prominent wheat grown in America.