It all starts with a seed. We prefer heirloom varieties that were used by farmers hundreds of years ago. Unlike GMO farmers, we get to use last year’s harvest for planting this year’s crops.


We don’t use popular methods such as spraying pesticides, so we employ a long-lost concept called weeding, in some cases by hand, or more commonly with a cultivator.


With golden-brown stalks waving in the air, we use our combines to gather every last piece of usable grain.


Grains are only harvested once per year and then stored until needed. Today, modern agriculture treats most grains as a commodity. e.g. all the farmer’s corn gets mixed and stored together. We keep each different variety separate, so each varieties characteristics can shine through.


Once the current supply runs low we use a series machines to sort the good grain from the bad to ensure top quality.


Unlike corporations that act as a middle man we do it all – even the packaging!


Don’t have a wheat grinder at home? No worries! Equipped with years of experience we mill regularly so that we can offer you fresh flour.


What would a farm be without bread?! In recent years we have expanded to making Sourdough bread and more.


Does it make a difference if the farmer and miller are the same person? I think so. Seeing the product from start to finish makes me think more about how the crop is raised. The type of ground the crop is raised on, where in the multi-year crop rotation it falls, and the fertility used can affect its taste. How it was harvested and stored affects each other and the crop’s quality. It also can change how and when it’s cleaned. What I mill and sell also has to fit into the farm’s overall crop rotation. It thus turns it into an art, seeing the crop from start to finish, from the seed all the way to your table. It enables me to control and change even small things along the whole chain to make something I’m proud to put my name on.

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