A hand in an open field of grain as the sun sets.

Our Love for Grains Starts Here

Let's Talk Grains

Whole grains are nutrient-rich and packed with delicious flavor. They’re an excellent source of complex carbohydrates, dietary fiber,  B-vitamins, minerals, like calcium, iron, zinc, and magnesium, polyphenols, and antioxidants. 

Heritage and ancient grains have deep extensive root systems that can provide soil health benefits by preventing erosion, aerating the soil, adding organic matter, and improving fertility. 

Staple Food
Grains are an incredibly important staple food with enormous nutritional and cultural value. They’re capable of producing a large quantity of nutritious food using minimal land and resources, they form the base of so many of our favorite traditional foods, and have played a vital role in human culture for thousands of years.

Sourdough pancakes with a generous pat of butter and a drizzle of maple syrup on top. Made with 100% activated grains from Jesha's Bakery Sourdough Pancake & Waffle Mix.

Here’s the problem with most grains on the market today

1 - Conventional grains are heavily sprayed with harmful pesticides and herbicides and grown using synthetic chemical fertilizers. They’re even fumigated post-harvest too to prevent mold growth. 

2 - Most grains today are grown in massive monocultures in nutrient-deprived compacted soil. Conventional monocultures deplete topsoil, eliminate wildlife habitat, contaminate our watersheds. 

3 - Modern grain varieties have been bred for optimal uniformity and yield, not nutrition, flavor, or resilience. Modern wheat, for example, is higher in gluten and lower in nutrients compared to ancient and heritage grains. It also produces unnaturally short root structures, making it more susceptible to disease and highly reliant on chemical inputs for survival. 

4 - Much of the flour on the market today is highly refined and often laden with additives. It’s been stripped of nutrients and is the product of a largescale industrial grain system that has not been designed with health or sustainability in mind. 

Whole Grain Berries. We source ancient and heritage whole grains from local farmers and millers, and use a traditional sourdough fermentation to activate the grains.

What We Do

Local Farms

We source our grains from small-scale organic farms in the northeast. Our farm partners use sustainable, soil-building practices to grow high-quality grains with exceptional flavor and nutrition. 

Local Mills

We source 100% of our grains from two mills in New York State. By working with locally milled flour, we’re able to support our regional grain system and access the freshest, high-quality stone-ground flours around.  

A wilted spelt stalk, in a field of grain.

Ancient & Heritage Grains

We use ancient and heritage grains because they’re more nutritious, more flavorful, and have significant environmental benefits. 

Ancient and heritage grains are grains that have not been altered by modern plant breeding. Ancient varieties, like spelt, einkorn, and emmer have remained unchanged for thousands of years. While heritage grains like Red Fife wheat were developed a couple hundred years ago. Both ancient and heritage grains are more nutritious than modern grains and are prized for their robust flavor and unique characteristics. 

These very old grains occupy an important role in a thriving regional grain system. They have deep, extensive root systems compared to modern grains, which makes them more resilient, hardy crops to grow. Ancient grains require less fertilizer, are better able to withstand periods of extreme weather, and are well suited to poor soil conditions. For diversified farms that rely on organic practices, all of those qualities are super important.

A lush field of grain at sunset, with a bucolic fence running through the background.

Organic Farming

100% of the grains we use are USDA certified organic, which means they’re grown without synthetic pesticides, herbicides, and chemical fertilizers. Growing grains organically also requires farming methods that emphasize soil health and fertility, which results in more nutrient-rich and delicious food. 

A beautiful field of ancient and heritage grains, broken by a row of trees. Streaks of sunlight coming through the clouds. A perfect picture of biodiversity through organic agriculture.

Our promise

Environmental Impact

Our farm partners grow grains in diverse polycultures, patchwork style, using dynamic crop rotations and cover crops to bolster soil fertility and manage pests and disease. No pesticides. No herbicides. No synthetic fertilizers. This form of agroecology and land steward promotes the health of local ecosystems by increasing biodiversity, creating habitat for wildlife and pollinators, and building healthy soil. 

A Regional Grain System

Our mission is to source from farmers and millers in the Northeast in order to support our regional grain economy. In doing so, we believe that we’re able to contribute to a decentralized, sustainable, and resilient food system that fosters biodiversity and produces nutritious and flavorful food. 

100% activated grains

For superior nutrition