We say no to mass production and industrial milling methods. We choose traditional milling on natural stone instead. We believe that's the best way to produce flour that captures the amazing flavor and essential nutrition found in the wheat's bran and germ.

We never use commodity wheat. Instead, we carefully select the grains we grow for their flavor and baking qualities, and their compatibility with the soils and climate of the Pacific Northwest. We never add stabilizers, conditioners, bleaches, or any other additives. Nature's recipe is perfect as it is.

We grow our grain on local regional farms that use organic and other regenerative growing methods to protect the soil and produce cleaner harvests. And we pay them a premium so they can prosper outside of the industrial food system and conserve their farmland for future generations. Because producing food isn't just about eating today. It's about making sure we can feed everyone tomorrow, too.