Our mission is to find the best and healthiest products for you and the planet: fruits, sugar, milk, butter, flour, etc. Our customers value and love our pies because  of the freshness and high quality. They trust that the ingredients we bring into our Bake House to make our pies are free of toxic agro-chemicals, raised humanely and respectfully, and that the farmers we work with are faithful stewards, rebuilding and regenerating the soil, which contributes to clean water and air for the long term sustainability of our planet.

ACQ Bread Co. is a Bakery in Brooklyn.

Jackie and Andy King met at the New England Culinary Institute, after which they moved to Portland, ME to pursue their careers in baking. After training at the Standard Baking Co., they decided to move to the North Shore of Massachusetts to try their hand at the bakery business. A

We created the conservation agriculture movement, which speaks for the land—and for the people who grow our food. As the movement’s leaders, we have three priorities: protecting agricultural land, promoting environmentally sound farming practices, and keeping farmers on the land.

At Anarchy Acres our mission is to bring back wheat varieties that were significant to Wisconsin's agricultural past.  We believe that our region's past can guide us towards good tasting, healthy, and sustainable products for today.

Ancient Agro is working to bring lost and forgotten basic foods back into our food supply. We are always striving to offer basic healthy foods in their original forms and we work with farmers to grow them in appropriate regions. One goal is to once again provide ancient landrace wheat in stone ground, whole grain form. We aim to provide high quality foods and have begun with landrace grains.

Anson Mills is grant-giving, not grant-seeking. Our team members and partners are independent businesses or sole proprietors, each involved in his or her own way. Anson Mills grows and mills one of the most diverse collections of heirloom grains in America. Glenn himself farms 160 acres by hand—and that acreage grows every year.

The Farm project began as a means to manage my land. I bought an antique stone grist mill sometime in the late 90’s and hauled it around to various fairs and festivals as a demonstration piece. It was a lot of fun! Eventually, I decided that I could grind cornmeal for folks on a regular basis and began grinding yellow, white, bloody butcher (a red corn), and buckwheat.

Ardent Mills is committed to transforming how the world is nourished. As the premier flour-milling and ingredient company, we cultivate the future of plant-based solutions to help our customers and communities thrive. We operate in more than 40 locations that specialize in flour, quinoa, pulses, and organic and gluten-free products that drive emerging nutrition and innovation across plant-based ingredients. Our holistic portfolio empowers us to meet the complex needs of customers today while focusing on the growing needs of tomorrow’s consumer.

We are a network of farmers, millers, maltsters, bakers, chefs, food manufacturers, brewers, distillers, researchers, and advocates working together to promote a regenerative grainshed in the Midwest.

Started in 2009, Aspen Moon Farm consisted of 2.5 acres in Longmont, Colorado with one acre of cultivated vegetables and one Farmer’s Market in Longmont. Now we are amazed by the 99 acres in our care with approximately 25 acres in production! 

Aurora Mills and Farm is an authentic, hands-on, family-owned business devoted to providing the very best in local & USDA certified organic grains, legumes and cover crop seed. We are the Williams & Flewelling families, 1st & 2nd generation organic farmers, where father and daughter use organic and regenerative farming practices to grow many different crops in a biodiverse rotation. Once these crops are harvested, we continue to ensure their quality by milling the grains, here on the farm, on our stone mill.

Along with their passionate staff, Babettes is committed to making simple, humble, and great-tasting food, exactly what they seek out when out and about near or far. They start with high-quality ingredients and fine tune their recipes, by responding to the feel, look, and smell of what's cooking. After all, external factors such as humidity and temperature impact the foods as well as seasonal availability.

Backdoor Bread started as a side project in 2014 while we owned and operated Seven Stars Bakery in Providence, Rhode Island. Jim’s interest in single variety wheats, regional sourcing and stone milling led to a side business, selling his 100% whole grain loaves at a few farmers markets around town. After 18 years in business and growing to four locations and 100+ employees, we decided to sell Seven Stars and go back to where we started: working with our hands, making products we love and being a part of a community that will appreciate our work. In the summer of 2019, our family of four moved to Charlotte, Vermont to continue the age old tradition of stone milling and whole grain baking.

We like to keep things simple. We start by sourcing the best grain we can find from responsible farmers in Washington State. That grain is milled in house, hand mixed, slowly fermented using wild yeast, and baked in a wood fired oven.

By connecting the bakers' demand for quality flours with the farmers' desire to grow unique breeds of grains Baker's Field Flour & Bread is linking the key people necessary to make delicious bread: farmers, millers, and bakers. We are helping to create a demand for quality grains that our farmers experiment with to find unique flavors, as well as grains that are resilient and regenerative for the soil in a changing climate.

Bakery Four is a whole grain focused naturally leavened bakery located in the heart of Highlands Square of Denver. We proudly use Cairnspring Mills and Camas Country flour, french sel gris sea salt, Isigny St Mere butter, and Valrhona Chocolate. Each component of every product is crafted from scratch each morning before the sun comes up. the small space on 32nd ave is where everything is formulated, crafted, and baked.

“Bánh” is a Vietnamese term that is often applied to a wide variety of breads, sweet and savory pastries and goods. Bánh and Butter Bakery Café is your “bread and butter”, we are a necessity to your cravings, your daily routine, and your special events. Whether you are on-the-go or need a place to slow down to enjoy your pastries with a cup of coffee or tea

Welcome to the bakery! Located in the Broadway Village shopping center, Barrio Bread is a true neighborhood bakery that showcases the art and science of Don Guerra’s passion for baking and his commitment to community. Barrio Bread is dedicated to exceptional quality ARTisan bread, created with centuries-old baking techniques and locally grown heritage grains. Barrio Bread loaves are known for a chewy interior and amazing crusts.

But new mills aside, we’d have nothing to mill if it weren’t for our farmers. We work hand-in-hand with them, acting as our own seedsman and providing our seed stock directly to the growers. The resulting crops come straight from the combine to our door, where we clean and bag whole berries in one-ton totes. (Yes, those are very big bags.) We mill on-demand for our wholesale customers, retailers, online customers, and farmers’ markets, ensuring the freshest of the fresh flours for your kitchen.

Chef Joshua Felciano from San Francisco has an incredible passion for producing hand-milled flour. With his direct to farm sourced grain he crafts Fresh Pasta, and wood oven Pizzas. He works with local chefs and Retailers to produce custom recipes and goods available at many restaurants and stores in the Bay area.

Bear’s Mill still grinds grain into flours and meals today, using the same cool grind practices as old world millers. Grain is carefully passed through the French Buhr millstones to produce a healthy, whole, minimally processed product for you to enjoy.

At Beck’s Bakery we value relationships, nutrition & good flavor. That is why we go the extra mile to purchase locally grown grains directly from the farmer & stone mill them ourselves on our own granite grist mill. We actually know our farmers, their families, and even their dogs…we’ve walked the wheat fields with them and have helped bring in the harvest with them. We are one of only a handful of bakeries in the US that makes bread this way. It is an honorable way to craft bread and we are proud to be able to offer this unique wholesome product to our community.

With world-class ingredients, freshly milled flour and traditional methods, our bread is a testament to craftsmanship: personal, patient, pure. We are ingredient-driven and craft-dictated.

We are a source of whole grain and fresh milled flour, primarily ancient or heirloom varieties for those who would like to know where their food comes from.   As a certified organic farm all of our grains are chemical free, having used zero pesticides in our 19 years of farming.

The Bench View Farms name may be new to the community but our legacy is not.We are a 5th generation fully certified USDA Organic (field-to-fork) family owned andoperated farm.  We pride ourselves in being the sole owner of every step of production. From planting to shipping the grain never leaves our hands - everything is done righthere on the farm!

Between the Trees is a micro-bakery in the heart of the High Country in Boone, NC. We bake naturally leavened breads with a long, cold fermentation for flavor and digestibility. We offer a variety of breads that highlight grains grown in an environmentally friendly way. We strive to source local and regional grains and ingredients because we believe that shortening the supply chain and being as much of a part of the process as possible is an important step to a more sustainable and equitable way of doing business.

BKW currently has 294 acres of Certified Organic fields, a portion of which are currently being used to grow heritage and modern varieties of wheat. As the demand for these grains grows, BKW can add more acreage to our Certified Organic program.

Jill and Chef Eric Skokan have created a 425 acre, Certified Organic vegetable farm located just outside of the city that now supplies the bounty of their restaurants, Dinners at the Farm, CSA’s, and Boulder Farmers’ Market Booth. At Black Cat Organic Farm, we grow 250+ heirloom and heritage cultivars that range from some of the old regional classics to the exotics.  Because we harvest at the farm every day, we select varieties for flavor, not for storage and transportation which is all too common these days.

We grow, seed clean and mill our own grains: Organic Polenta Corn, Wallis Rye, Einkorn, Buckwheat, Khorasan, Hard Red, Lentils, and Kernza perennial wheat. 

Bluebird Grain Farms is your source for the finest 100% certified organic ancient grains, fresh-milled flour, and whole-grain handcrafted blends. Our products are sown, harvested, and sun-cured with care and milled to order on our farm in the Methow Valley in northern Washington so you can enjoy the most delicious plow-to-package grain money can buy.

A cousin collaboration, Blue Grouse Bread is an organic bread bakery in Norwood, Colorado, supplying hearth baked breads to the Western slope. These cousins are passionate for freshly milled flour, local grains, and old world bread baking techniques.

Bootleg Batard is a group dedicated to the proliferation of Artisan Baking and Urban Agriculture. We are "Building community by nourishing neighbors".

...Before long the family business moved from their kitchen into the two car garage which was converted into a mixing and packaging facility. In 1997, a 10,000 square foot building was erected to house the entire operation.  Alban Bouchard and his son Joe found the dismantled mill in Canada and took one year to piece it together, in order to mill the buckwheat on site.

The tribe’s 7,700 acre farm uses state-of-the-art sustainability practices to proudly produce our award-winning NON-GMO Bow & Arrow Brand corn products.  All of our corn starts in our fields.  We harvest and mill the corn on the reservation then package it to send to you and your family.  We also raise cattle and alfalfa.

The Brandt Family Farm is located in Fairfield County, Ohio. We are in the outskirts of Columbus and are first and foremost a grain farm. Our crops include Corn, Soybeans and Wheat, and include many other cereal grains sold through the on farm cover crop seed business, Walnut Creek Seeds, LLC.

Sourdough breads, bagels,pastries,&coffee. Using PA organic grains straight from the mill, & local farms. 

Celebrating 200 years of farming in Clarksville, Ohio. Jon Branstrator continues his family heritage of growing quality produce (and grains) free of GMOs and pesticides.

We value traditional methods that unlock whole grain energy and nutrition. Culturing, fermenting, scalding, soaking, and sprouting are used to craft breads that provide balanced energy and taste great. Sourcing locally grown supports a thriving and resilient community.

Bread Alone is a family-owned, values-driven bakery.

We have been baking with organic grains since our first loaf in 1983, and we continue to do so today.

Our purpose is to serve honest food, create prosperity for our people, and minimize further harm to the planet.

We aspire to set an example, to reach more people with our actions than we can feed with our foods. 

We are humble but ambitious. 37 years in, we believe that we are just getting started.

These recipes originate from the healthy Mediterranean diet, with olive oil, natural yeast, walnuts, clarified butter and cinnamon. Sourcing organic and local ingredients whenever possible is a priority for good taste, good health, and our environment. 

After a lifelong love affair with bread, in 2020, I decided to teach myself how to make sourdough. Throughout the year my bread making transitioned from a hobby to a practice of self-care. Then I decided to participate in the nationwide bake sale, Bakers Against Racism, started making bread for my neighbors and friends, and now I’m taking orders and selling my bread throughout Des Moines. In January of 2021, I had my kitchen certified and officially became an LLC. This little hobby has slowly taken on something bigger. I’m not sure where the future will take me but I’m excited at the potential and magic it holds.

Bread Club is a marketplace for local artisan bakery orders and subscriptions. We hope you’ll recognize your favorites plus discover new bakeries.

There is a simple joy in eating a loaf of bread made fresh daily and not loaded down with preservatives to make it last for weeks as it travels from one part of the country to another. Our bread is fresh and local.

The hard crust provides satisfaction of eating something substantial. And the soft yet firm crumb contrasts the mouth-feel of the crust. The flavors invade your taste buds as the aroma adds to the experience.

In 1994, I was fortunate to marry Denyce with whom I share many interests and passions. For the next decade, we were involved in a range of business endeavors and projects, both apart and together. And all the while we were percolating our major baby—Breadtopia.com. We launched in 2006 with a mission of ensuring that baking perfect bread at home is available to everyone. If we can aid in the development of a baking community—composed of new, veteran and constantly developing enthusiasts—all passionate about creating great, homemade baked goods, then we will count ourselves successful.

Established in 1995, BREADWORKS Bakery and Cafe is locally owned and operated in Boulder, Colorado.  We pride ourselves on our award-winning organic artisan breads, fine pastries, fresh à la carte breakfasts and lunches and our gourmet take-away food.  For our retail and wholesale customers alike, we aim to provide the highest quality food and the best service around.  From the chicken broth to the croissant dough and all our hand shaped organic artisan breads we make everything from scratch with only the freshest ingredients.  As part of the local community, we put our heart and soul into nourishing all of you, so please enjoy!

Breslin Farms is a father-and-daughter operation growing certified organic row crops on the family farm. With a focus on biodiversity and sustainability, we concentrate on small grains and dry beans. We use heirloom varieties and save our own seed whenever possible.

We're trying to go back and find the old, good tasting grain varieties that were lost in the scramble to produce cheap and refined foods. We grow them without synthetic chemicals in the fertility levels they traditionally thrived, and then we process them in a manner used hundreds of years ago. We accomplish this by doing everything, from planting to milling, here on our farm.

bristlecone bake shop is a micro-bakery that operates under Colorado’s cottage food law in Alma, CO. we bake three days a week out of our home kitchen to provide delicious breads and pastries for our community in Park, Summit, and Chaffee counties. it’s our goal to make every day more delicious.

Made with a little love, local ingredients, And brown butter.Eat well. Travel Often.

In 2016 a group of Skagit Valley farmers, economic development leaders and bakers, including our founder and CEO Kevin Morse, started Cairnspring Mills in Burlington, Washington.Growing up in an Italian-American family, Kevin became convinced of the central role community and authentic food like flour plays in life.

We’re here to support wheat growers and consumers by taking action to…

Improve Wheat: we support research & development
Support Research: that will improve California wheat
Develop Markets: for California Wheat
Keep People Informed: including growers, millers, bakers, tortilla & pasta manufacturers, etc.

Meetings with the Southern Willamette Valley Bean & Grain Project and consulting with university plant breeders led to wheat test plots on Hunton’s farm. Defying conventional wisdom, that first harvest proved that valley-grown hard red and white spring wheat had sufficient protein to meet the needs of commercial bakers. Not content to grow the grain and navigate financially and environmentally damaging shipping to a processor elsewhere, the Hunton’s decided to build their own mill. With the help of local distributor Hummingbird Wholesale and the city of Eugene, funding and strategy for the pieces of Camas Country Mill came together, and our doors opened in the spring of 2011.

We transform sustainably grown local heirloom grains into uniquely flavorful, fresh, & nutritious flours, rich in character and history.

We offer a range of locally-grown and ground pastry, bread, and rye flour—as well as select whole grains—but Carolina Ground is more than just our mill. We are a network of farmers, bakers, and millers invested in sustainable food systems. We cold stone mill our grains in Western North Carolina for a regionally distinct flour that reflects our commitment to local excellence.

Located in the heart of Bucks County, Pennsylvania, Castle Valley Mill continues to produce the finest stone ground flours, meals, and cleaned whole berry grains. Processed slowly and at cool temperatures on antique buhr mills, the flavor, nutrients, and wholesome goodness of the grain is preserved, and produces exceptional quality foods.

CRAFT’s grains-related work supports local grain processors and producers in seizing a currently untapped market opportunity to grow and sell local grains and grain products in Western Pennsylvania. 

These projects aim to alleviate barriers for processors around working with and sourcing local grains, foster business partnerships between regional farmers, millers, and other value-added processors, and increase consumer awareness and consumption of local grain products.

We are the Farmer, the Miller, and the Baker working together to preserve American farmland for tomorrow while providing the highest quality flour and grains to the bakers of today. We are employee owned and operated, which means we are personally invested in the quality of our products and our relationships with customers and suppliers alike.

Starting out in his apartment on Clark Street, hence the name, Halls' passion for bread making grew. First delivering his bread to West Hollywood institution Lindy & Grundy butcher shop, it didn’t take long for word to spread. In 2015 Hall moved out from his home kitchen and took up shop in Grand Central Market in Downtown LA. Today, Clark Street has four locations in Los Angeles.

The Colorado Grain Chain is a not-for-profit member organization comprised of whole, sustainable, ancient and heritage grain businesses and their customers and allies, embracing regenerative farming techniques to develop healthy, identity-preserved products that contribute to the well-being and prosperity of Coloradans.

The beautifully restored mill is the star attraction, a working example of 19th century water powered milling technology, The miller's house, general store, educational center, picnic grounds, gardens, and nature trail are sure to please those interested in history, technology, food, and the outdoors.

The Common Grain Alliance connects and supports farmers, millers, bakers, and makers to build a vibrant, integrated, equitable, and sustainable grain economy in the Mid-Atlantic region.

Our products celebrate the wholesome and robust flavors of whole grain wheat, lost a century ago to commodification and industrial milling. We’ve teamed up with renowned local farmers and an innovative miller to break from convention and create a production cycle that prioritizes flavor and nutrition over efficiency. We couldn’t be prouder of the results.

Conservation Grains mills only fresh 100% whole grain, stone-ground flours because that’s what’s best for your health and for really great flavor.

For more than 100 years, the Cornell has been developing innovative approaches to improving small grains. Today, the Small Grains Genetic Research Program uses appropriate technologies encompassing molecular genetics, physiology, pathology, and breeding to research strategies that contribute to the development of superior crop varieties.

Crossroads Resource Center, a non-profit organization, works with communities and their allies to foster democracy and local self-determination. We specialize in devising new tools communities can use to create a more sustainable future.

...Ken Meter is one of the most experienced food system analysts in the U.S., integrating market analysis, business development, systems thinking, and social concerns. Meter holds 50 years of experience in inner-city and rural community capacity building. His local economic analyses have promoted local food networks in 144 regions in 41 states, two provinces, and four tribal nations.

Crust Worthy is a small-scale baking operation.

We are committed to using sourdough to promote sustainable baking within our regional food system.

We strive to bake nourishing, delicious food that plays a positive part in our diets and in our communities.

We produce high quality flours that help foster a strong, healthy equitable food system comprised of a diverse network of small growers.  100% of the grain that we use is responsibly sourced from family farms in our region. 

We started making malt because we are passionate about agriculture and craft beer and believed there was something inherently wrong with the regional grain/malt supply chain. Although millions of pounds of malt were being consumed in the Commonwealth of Pennsylvania for craft beer alone, this essential ingredient was being treated as a commodity and sourced exclusively from outside the region. Pennsylvania has a rich history of farming and brewing, and there was a clear disconnect in the local food system.

Since 1997, Noreen and her husband, Lee, have been certified-organic producers, farming 1,200 acres of grains, feed and beans for domestic as well as foreign markets. With the goal of applying the dynamics of new technology and scientific research to enhance sustainable and environmentally sound foods, the Thomases participate in studies with UMAC /Aerospace and the University of Minnesota. As a result, faculty and researchers have a clearer understanding of the effects of organic farming practices on environmental quality as well as how to improve advanced satellite technology modeling to better meet producers’ needs.

Dry Storage opened in 2019 with a two-fold approach— acting as both a bakery and milling operation. Milling our own flour from heirloom grains is at the center of our process.

Dutch Meadows Farm is located in Paradise, PA in the heart of Lancaster County. The farm has been owned by the Stoltzfus family for three generations, and has been practicing organic farming for over twenty years.

We are an organic farm using regenerative practices and a natural stone flour mill facility where we mill Northern California sourced organic grains.

We at Eck Farms feel privileged to be farmers. Some of our varieties of wheat have been grown for over 100 years. These grains are nourishing and delicious. Our grains have been adapted to be grown with minimal water, leaving a very small environmental footprint. We are proud to produce high quality grains and make them available to professional and cottage bakeries, brewers, distillers, and home bakers. 

Elmendorf Baking Supplies & Cafe is a retail and community space for bakers. Our shop offers baking equipment, specialty and everyday ingredients, grains milled in house. We want to create a home for Boston's baking community, a place where experienced bakers can take their craft to the next level, and hobbyists can sharpen their skills.

Our focus is quality homemade Pan Dulce, sweets and Tamales inspired by our traditions, made to preserve our traditions and at the same time create modern, healthier and fun versions of our products! We hope you join us in this adventure of ours and take a moment to treat yourself!

A bit flour, a pat of butter, and a little time in the oven, Angela's Sunday morning baking evolved into a communal offering. Wholesale pastries grew to a farmer's market bakery which graduated into a catering business. The business put down roots as a pizza bistro which adopted a creamery and matured into a trattoria. The organic process has allowed Ethos to connect with a diversity local patrons and to reacquaint the community with its own offerings.

All of our flours are stone-milled at Ethos Bakery to preserve the taste and nutrition of the original grains.We currently partner with our friends at Palouse Heritage , Moon Family Farm and Fox Family Farm to bring you our freshly-milled flours.

Everyday Kneads is our cottage bakery in Fresno, California.  I’m Rachel-owner, baker, and forever student of wild yeast! This bakery is being built with persistence, community support, hard work, and good ol’ dumb luck!

My name is Josh Fairbanks, and I’m a baker in Portland, Oregon. Each loaf of bread is leavened with a freshly milled sourdough starter, shaped by hand and, after a 20 hour cold overnight fermentation, baked fresh each Tuesday before being bagged warm and delivered to secure porch pickup spots in Northeast and Southeast Portland neighborhoods.

In 2007, Kevin Christensen and his wife Matsuko purchased the mill and in the fall of 2010, after more than 36 years in Bellingham, Fairhaven Flour Mill moved to a new 7,500-square-foot space in Burlington, Washington, near I-5. 
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In 2019, a local group of farmers and visionaries purchased Fairhaven Organic Flour Mill with the goal of taking their predecessor's hard work to the next level, while supporting the local farmers and economy.

For over a century, Kansas has been earning its reputation as the "Bread Basket of the World." Today, Farmer Direct Foods, Inc., in partnership with Kansas wheat producers and K State wheat research scientists, have joined together to bring consumers a fresh change in an already rich tradition -providing you with access to outstanding whole-grain products.

Farmer Ground Flour is the shared project of millers Greg Russo and Neal Johnston, and organic farmer Thor Oechsner. We began milling flour in 2009 from the grain that we grow in New York's Finger Lakes region. Through a custom series of beautiful pink granite millstones, our process creates astonishingly fresh and vibrant flour.

OUR PROJECT IS DEDICATED TO THE TRADITION OF LANDRACE AGRICULTURE. A LANDRACE IS A LOCALLY ADAPTED SPECIES THAT IS STILL SEMI-WILD AND GENETICALLY VARIABLE. LANDRACE SPECIES ARE NOT A STABLE VARIETY BUT INSTEAD CAN BE THOUGHT OF AS A GENETICALLY DIVERSE COLLECTION WITHIN A SPECIES WITH COMMON TRAITS.

WE OPERATE THREE MILLS, ONE BUILT IN THE TYROL REGION OF AUSTRIA AND THE OTHER TWO CUSTOM BUILT BY OUR FRIEND AND FORMER BAKER FULTON FORDE, CO-FOUNDER OF NEW AMERICAN STONE MILLS.

The northernmost distillery in the contiguous United States, Far North Spirits makes premium, heritage spirits inspired by Minnesota’s character and agricultural abundance. Located just 25 miles from the Canadian border, we are one of only a handful of estate distilleries nation-wide to also grow our own grains.

Our passion for quality, localally grown, organic flours and time spent studying sourdough process has led to a product we are truly proud of. 

Thomas, the baker, has worked on organic farms and holds a solid knowledge of what makes a good ingredient for his breads.  He met bread making with passion and dedication in 2018 when he began studying the naturally fermented sourdough process.  He spends time and love perfecting his recipes and sharing his bread with our community.  Jordan Ashley, the maker, works on behind the scenes details for the business and is the main communication point and delivery maiden.

Finnriver Grainery is a small-scale family farm growing and milling organic heritage and modern landrace grains selected and bred for our Pacific Northwest maritime climate. We are excited to be part of a growing number of regional scale grain mills bringing fresh milled to order and nutrient dense flour to our neighbors. Learn more about our whole grain crew below!

We operate a 100% dedicated gluten-free mill. We produce safe, delicious, certified gluten-free flours and mixes for use in commercial baking and food manufacturing. Our product portfolio currently includes more than 30 gluten-free flours — so you benefit from one of the largest, most diverse collections available from a single mill.

We are a small bakery in southern New Hampshire specializing in laminated pastries and naturally leavened, grain forward hearth loaves.

Welcome to the bread family! Our approach is classical and fun. No shortcuts and no additives can be found in our products. We mill our own organic flour in-house 

After over a year of baking small batches of our naturally leavened breads pastries out of our tiny cabin nestled on the edge of the Ozark forest and a Kansas field, we moved our bakery operation to a brick mortar bakehouse in Joplin, MO to provide you with real bread a gathering place for authentic community.

Borne from a desire to produce our own food on the family farm, our business began as a small milling operation that produced a limited number of organic flours and pancake mixes. It has evolved into a distribution business serving customers across Pennsylvania, Ohio, Virginia, West Virginia, Maryland and Washington, D.C. Founded in 1985 by T.Lyle & Betty Ferderber, along with T.Lyle’s mother Rita, Frankferd Farms Foods carries the namesake of the family’s organic farm located in Valencia, Pennsylvania. To this day, the milling operation still lives at the family farm, where fresh flours are milled and sold alongside the company’s other product lines through the distribution business located down the road in Saxonburg, Pennsylvania.

At Freeman's Mill, we use only the finest, Food Grade Quality and Inspected, Yellow and White Corn and Soft, Red Winter Wheat to grind our delicious products with. Our Grits, Corn Meal, and Whole Wheat Flour are Stone Ground from Whole Grains (not De-Germinated, Enriched, or Fortified) on our 100+ year old granite mills. We use one set of stones only for corn products and another set of stones for the Flour Products to prevent cross contamination between wheat and corn.

...While we are not certified organic, all our crops are grown without the use of synthetic pesticides or fertilizers. Our grains are milled by Hazzard Free Farm in Pecatonica, and our fruit comes from either our own farm or other central Illinois growers. We currently grow on nine acres, located at what many people think of as the entrance to Funks Grove, just across the train tracks from Old Route 66.

As you walk into our shop you’ll be hit with a very comforting feeling. A chance to slow down for a moment. To study a plant, to indulge in a fresh baked croissant. Smell the fresh breads perfuming the air, listen to the hum of the ovens, taste seasonal ingredients at the prime of their cycle. We want you to be present while you’re here. Enjoy the connection to life.

Gianforte Farm tills 600 acres of Honeoye soils in the rolling hilltops north of Cazenovia, New York. Success in organic farming represents a delicate dance between crop selection, tillage practices, weather and timing to produce a good crop yield and reduce weeds and pests. Any given year we grow up to 10 different organic grains and row crops as well as underseed fields with legumes to bolster fertility.

The Glynwood Center for Regional Food and Farming is a non-profit organization serving food and farming changemakers from New York’s Hudson Valley and beyond.

We advance local food production here in our region, as well as educate a national audience about efforts to regionalize food and agriculture. We are inspired by, and contribute to, aligned work far beyond the borders of the Hudson Valley. Guided by the highest standards of ecosystem, soil, animal and community well-being, we promote regenerative agriculture in service of our natural environment, local economies and human health.

With over 40 years of experience in the industry we strive to source the best ingredients from reputable sources.  Our products consist of single-item ingredients that are unprocessed with no additives.  We have the largest selection of organic specialty ingredients ranging from whole grains, flours, legumes, nuts, seeds, oils, sweeteners, spices, and dried fruit.

As Golden Prairie grew, the Hedigers started working with many regional, family-run, organic farms. Today they work with over a dozen growers, incorporating more than 20,000 acres of organic gluten-free millet. They prioritize the use of best farm practices to assure a gluten-free product, from tractor to the gluten-free processing plant.

We strive to be a community-focused bakery that will not only nourish but delight the senses with our use of naturally leavened, freshly milled and mindfully sourced grains. A long and thorough fermentation with the addition of whole grain makes for bread that's more easily digested and free of unnecessary preservatives. It also tastes better and lasts longer. It's bread the way bread should be.

Welcome to Grain Place Foods, the place to choose for top-quality certified organic whole grains and seeds! Browse through our tasty selection of organic whole grains and see how easily you can achieve the recommended three to five servings of whole grains every day. Our mission is to provide our customers grain products that are grown and produced in an ecologically regenerative and socially responsible manner – with the conviction that how your food is produced does matter!

After 6 years of helping to pioneer the heritage grain movement in Arizona and across the country, Sossaman Farms took  a critical step forward with the launch of a new project, Grain R&D. This unique project establishes a first of its kind, true end-to-end craft-driven grain infrastructure and supply chain featuring direct collaboration with the culinary community.

Grain R&D encompasses the entire process of grain from Seed Selection, Cultivation, and Harvest, to Precision Cleaning, Storage and End-use Collaboration with brewers, distillers, bakers & chefs.

Our farm is a family owned and operated multi-generational little farm on the Colorado prairie.  We raise pastured pork, grass-fed/ grass-finished beef and small grains all naturally.  We are not certified organic but follow organic standards.  

From our family farm to your family's table, we bring you Grand Teton Ancient Grains!

Nestled in southeast Idaho at the foothills of the Grand Teton mountain range, we are a family-owned and operated farm and mill committed to restoring ancient grains to the family dinner table.

We’ve been on this journey for more than ten years and have only grown more passionate about our mission. We are intrigued by the unique story and nutrient profile of each of our products and work hard to preserve all that’s good about these amazing grains.

Grand Traverse Culinary is a Northern Michigan based food manufacturing company. Our mission is to support local farmers and bring sustainable, locally-sourced food from their fields into your kitchen.

Located in the historic Northern Neck, Grapewood Farm proudly offers "Virginia Grown, Virginia Ground" organic small grains and superior stone ground flour for customers in the Mid-Atlantic region.

Grateful Bread Company is a local, family-owned Denver bakery. Our artisan bakers take pride in hand-shaping every loaf and hand-rolling every pastry to ensure that we are creating the most authentic breads and pastries possible. We use only the finest organic and natural ingredients in every single one of our products, such as organic whole grain flours that are on a beautiful solid pine East Tyrolean stone mill. 

Gray’s Grist Mill brand of corn meal is made from Rhode Island Narragansett Flint Corn which is grown on the southern coast of Rhode Island, where soft balmy breezes impart to the grain that genuine softness and tempting flavor. Aged in open air corn cribs by the sun and winds, ground by the old-process between huge 54 inch granite stones which have been grinding corn for generations.

Founded in 1975, Great River Organic Milling is located near the upper Mississippi River in western Wisconsin. The natural beauty of the surrounding area is a constant reminder of the importance of our responsibility to be good land stewards and how fortunate we are to be able to offer products from this area. All of our products are carefully selected to ensure that the quality exceeds your expectations. We also use natural granite stones for milling. We believe the stone enhances the quality, taste and nutritional integrity of our whole grain flour offerings.

At Grist & Toll, we are not your average flour millers. We are bakers who became obsessed with our primary ingredient – flour. It has become our mission to source the best and most delicious grain, mill it in a purist’s manner on an authentic stone mill, and get it into your hands as fresh as possible.

Naturally-leavened, organic bread, featuring house-milled flour from local grain farmers.

Ground Up was born and with the help of the same farmers supplying barley, wheat and rye for malting and the availability of the New American Mills.

The goal of Ground Up is to look back in another ten years and see more acres of grain, more thriving farms, more fresh and nutritious flour - all important signs of a more sustainable and resilient food system.

We are a husband and wife team working to help our 4th generation farm thrive.  We believe in assuring the health of our soils at the heart of every decision we make on our regenerative farm. Our soil health is reliant upon a rich blend of bio diversity in our farming practices.

Following her passion Hävenly Baked Goods was born in 2019 in Boulder, CO. As she continues to explore new recipes, she spread the word that gluten free-bread can taste great and make you feel even better. Hävenly takes great care in using sustainable packaging and to source organic and locoal products as much as possible.

Hayden Flour Mills is devoted to stone milling heritage and ancient grains because we think that they’re delicious and that they’re better for you and the planet.

HEY, FOLKS! I’m Andrea (Andy) Hazzard and I started Hazzard Free Farm in 2007 to counter my frustration towards the role I was playing in the demise of the environment, it also was a way to bring my spiritual and philosophical beliefs in line with the way I live. I was suffering from cognitive dissonance, like an out of tune song my worldly work and actions were out of line with my beliefs. One of the tenets of my farm is education. I have worked with many entities to introduce, inspire and teach farming to people in our community. Seed saving plays a major role in our operation and I look forward to bringing more varieties of heirloom and ancient grains to our product line and to your table.

When Hearth debuts in the space previously occupied by Third Culture Bakery, Quinlisk will sell his own bags of flour, various sourdough loaves and baguettes, plus bagels, a spread of pastries, shortbreads, cookies and house-made granolas. He’s been perfecting his own spin on their recipes over the past two years, by selling them wholesale to local coffee shops and direct to customers at farmers markets. Once the place is up and running, Quinlisk will start serving lunch in the garden space behind his shop and the restaurant Uchi, where Altius Farms grows herbs and seasonal flowering plants.

We grow and buy certified organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities. We produce and sell certified organic flour because we believe that our ultimate customer, the bread eater, expects and deserves the safest and most healthful food possible, as well as an opportunity to choose an agriculture that fosters human and natural communities.

A little neighborhood bakery creating simple and inviting food inspired by familiar flavors and what’s growing in the garden. Setting roots since 2014

In a time of big box stores and large chains, Hewn is a return back to a smaller, independently owned and operated bakery. We value our team of bakers, pastry chefs and front staff, and we love being part of the vibrant and diverse community of Evanston.

We grow seed that is regionally adapted to the extreme conditions of the high altitude desert regions. We believe if it will grow here, it will pretty much grow anywhere!

At Hillside Grain we stone mill our family grown grain to provide fresh flour that is both delicious and nutritious. 

Our farm, at the headwaters of Silver Creek, is in premium grain growing country. We are nestled in the Wood River Valley below the Pioneer, Boulder, and Smokey Mountains while the Sawtooths and White Clouds grace the landscape to the north.

We are a family farm business located in Pueblo County, Colorado. Our mission is to renew and strengthen communities by stewarding the land and guiding the health of seed, food and people. 

My wife and I started our mill in 2003 in a restored 18th-century gristmill in central Texas. We focused on milling and mixing wholesome, whole wheat products for our own children and community. We looked for the best ingredients we could find, emphasizing local, organic and chemical-free.

Honoré was brought to life from the simple idea that food should sustain and nourish our bodies, minds, and planet

We are a 501(c)3 nonprofit organization and we stand for the restoration of our relationships with grain, each other and with the earth

Selling bread to our community is an absolute dream, but it’s also a ton of work, even though we love doing it! We also love lots of other things - like our two young kids, traveling, camping, hiking and a myriad of other adventures! Running Humble as a cottage bakery allows us to have a business where we can more easily balance work and play. Without the operational costs and expectations of a brick and mortar location, the elusive “work/life balance” seems somewhat more attainable.

We are committed to making the healthiest and freshest bread and flour possible using the highest quality organic heritage / ancient grains. All our sprouted breads and flours are made with 100% sprouted whole grain flour that is freshly milled.

Jacob Springs is a diversified beyond organic farm, located near Boulder, Colorado on the southeast corner of Arapahoe road and 75th street just minutes from Boulder on the jump bus line. We specialize in grass-fed proteins. We have eggs, pork, beef, lamb and chicken, as well as grass-based milk from 9 lovely cows; fruit and vegetables in season, apples, beets, garlic, leeks, greens, comb honey from our bees and plenty more.

...We've grown Turkey Red, a Polish heirloom variety of soft white wheat, and both 2-row and 6-row barley varieties.

Born from a deep-seated love of all things culinary, Amanda Michael founded JANE to satisfy her passion and deliver memorable experiences to the many loyal and transient guests who have come to love the institution. Amanda' s career in food and hospitality spans decades and she has spent many years cooking and baking in a myriad of restaurants.

Amanda opened Jane on Fillmore in February 2011 with the mission of serving top quality coffee, pastries, breakfast and lunch. We serve healthy food with an emphasis on flavor and quality of ingredients. Everything is made fresh daily from scratch.

It took years of research and planning before we began stone-grinding grains from Janie’s Farm in the spring of 2017. We worked with bakers to get their input and feedback and by fall, we were milling consistent, high quality flours that earned kudos from both home and professional bakers. We’ve been milling those flours, and adding more to meet bakers’ specific needs ever since, and can’t wait for you to use our flours, grits, and whole grains in your kitchen or bakery!

We are farmers who take our own grown garlic from “ground to grinder” to enhance your food’s flavor. J&M Farm Co. focuses on sustainable and certified naturally grown practices. We also grow heirloom grains (barley, rye, wheat), oats, raspberries, and, of course, a large garden on our 15 acre western Colorado farm.  Experience fresh, true garlic flavor.

Jones Farms Organics is a 4th generation family owned organic potato farm located in the beautiful San Luis Valley of Colorado.  We are passionate about our nutrient dense soil and potatoes and we pride ourselves on the sustainability of our farming practices. 

Joseph's Grainery is your source for thoroughly cleaned whole grains direct from the farm. Located in the beautiful rolling hills of the Palouse in Southeastern Washington State, the Pea and Lentil Capitol of the World, we take pride in offering you exceptional quality grains at very competitive prices.

Our mission is “To promote organic agriculture and support organic farmers, to increase diversity of crops and diets and to protect the heritage of a high quality, delicious, and healthy ancient grain for the benefit of this and future generations.” The KAMUT®trademark serves to protect the grain from being hybridized or modified in any way.

Ken Forkish opened Ken's Artisan Bakery in 2001. Since then, the bakery has received national and international attention, earning praise in Travel + Leisure, USA Today, the LA Times, Food & Wine, among many others. 

Wood-fired oven pizzas from Ken’s Artisan Pizza are Italian-inspired with an American accent. Long fermented dough, hand-stretched mozzarella, Italian tomatoes, and excellent toppings, baked with a blistered crust. Our pizzas are available in the classic 12-inch size. 

At Kenyon's Grist Mill, we still grind in our vintage, 1886 grist mill and continue to use the original granite millstones quarried from Westerly, Rhode Island.  These huge stones produce the exceptional texture and quality not found in modern, steel ground flours.  Genuine, single pass stone grinding also preserves the vital, natural nutrition of the grains.  Kenyon’s offers the ingredients that health-conscious consumers are searching for - ground the simple, old-fashioned way of long ago.  We produce a variety of wholesome pancakes mixes, corn muffin mix, bread mixes, and other meals and flours.  We are best known for our Johnny Cake Meal and Clam Cake Mix.

Khorasan Mills is one of the few sources here in Utah for clean, organic ancient grains, at low, bulk prices. Everyone should be able to afford the best grains - and now you can! Once you have the grains, we'll teach you
how to use them.

Welcome to my Micro-Bakery! In Colorado we LOVE our micro-breweries, and we LOVE our small-businesses! So many wonderful big-brands started as small Colorado businesses, it’s one of the many things I love about our sunny state.

Birthed in the colorado mountains, we believe having a plant based lifestyle can be fulfilling and delicious, without compromising flavor or ethics. Our background in the culinary arts and passion for plant based foods inspires our artisan creations, pairing elegance with quality. We are dedicated to using the highest quality and organic ingredients, homemade and local when possible.

As the Head Baker at Kneads, Brittany applies the same principles she learned in her experiences. In order to ensure her fresh baked breads and pastries are both delicious and ethical, she only uses locally sourced fresh milled flour and grains in her goods.

We are a husband and wife team that own and operate Kalina Lani Organic Sourdough that originated in Hawaii. We are Colorado natives with history of growing Organic crops including grain.

We are a French-inspired from scratch bakery. We pride ourselves in using seasonal produce and the labor of love that is a croissant.

Pam Weekes and Connie McDonald created Levain Bakery in 1995, out of their passions for food, friendship, and hard work. Competitive swimmers and triathletes, Pam and Connie passed their workouts by engaging in passionate conversations about baking, which inspired them to open a small bread shop in 1995, which they named Levain Bakery.

Lindley Mills, Inc. is an organic specialty flour mill and mix manufacturer based in central North Carolina.  We serve bakers, processors, distributors, and restaurants locally and nationwide.

Little Bear Bread is a cottage bakery located in Florence, Massachusetts. Our goal is to provide our community with breads and pastries flavored with grains and farm products grown in western Massachusetts and the surrounding areas. Much of our wheat is either milled in house or by the farmers that grew it, yielding loaves with a wonderful depth of flavor that you won’t find anywhere else.

Little Hat Creek Farm is a small diversified ecological vegetable farm and wood-fired bakery nestled in the rural Blue Ridge Mountains of Virginia. We are about one hour from Lynchburg, Charlottesville, and Staunton. Our goal is to drive change in our regional food system by forging one-on-one relationships with our community of eaters, providing them with bread and vegetables that are directly linked to the land.

Lizzy's Bakehouse is a cottage food home bakery in East Sacramento, California. Breads are available to reserve on a biweekly basis, through our Minimart shop on this website. The variable menu is posted Tuesday afternoons prior to Sunday bake days, every other week.

As LMNOP breads in their most basic form are only flour, water, sea salt and sourdough starter, the quality of flour is essential. For that, LMNOP sources freshly milled flour from Wild Hive Farm, a small mill in Clinton Corners, NY. Wild Hive stone mills regionally grown and organic grains, to retain 100% of the germ. 

We’re about making good bread - the kind that provides a sturdy canvas for your meal, nourishes, and tastes great. We respect and fairly compensate the bakers, porters, packers, drivers and retail workers who make our bread and get it into your hands. We are committed to exploring a lost culinary heritage of thrifty ingenuity, donating or re-purposing excess bread to keep it out of the landfill. We do our best to ensure that the resources exchanged to run the bakery support our local economy.

Lost Larson is a bakery and café originating in the Andersonville neighborhood of Chicago with a second location in Wicker Park. Inspired by the neighborhood and his heritage, Lost Larson takes its name from owner Bobby Schaffer’s ‘Lost’ last name – Larson.

At Louismill, we believe in sourcing only the highest quality wheat, corn and rice for our stone ground flour and grits. This means supporting local farmers through personal relationships and dedicated partnerships. We only use non-GMO, organic grains for all of our products, because we believe that quality should be the determining factor in every product we create. These rigorous standards mean a higher quality, more nutritious product for our consumers and a more sustainable agricultural venture for our Kentucky farmers.

Lumi Baking Co. is a small cottage bakery in Kremmling, Colorado.  The bakery’s mission is to provide the community with flavorful, nourishing bread and pastries by focusing on quality local, sustainable, and seasonal ingredients.

Our vision is to create a world where people, land, and sea thrive together for generations to come. Our work is to help stewards of the land create regenerative systems that create ecological and financial wealth.

Madison Sourdough is a bakery, cafe, mill and patisserie located on Madison’s near east side. We are a from-scratch bakery committed to nourishing our community, supporting our local food systems, and sharing our love of Wisconsin grains and wild fermentation through the tastiest treats in the city.

Our mission is to inspire and empower people who are building local grain economies. We create connections and share grain traditions and innovations from earth to table.

Maine Grains serves bakers, brewers, chefs and families freshly-milled, organic and heritage grains sourced from the Northeast.

By re-localizing grain production and milling we support the health and livelihood of the farmers and communities we serve. Our traditional stone milling process ensures nutrient-packed products that are full of flavor and perfect for natural fermentation baking and cooking.

Maine Grains is creating jobs, improving land use, and providing healthy food for all while serving as a successful model for thriving local economies.

The Maine Organic Farmers and Gardeners Association is a broad-based community that educates about and advocates for organic agriculture, illuminating its inter­dependence with a healthy environment, local food production, and thriving communities.

Fresh-milled flour is at the heart of what we do. It's easy to open up a bag of flour, but we believe the nuanced flavor, balanced sweetness, and greater nutrition makes the extra step worth it.

Marc Arnusch Farms LLC is located in Prospect Valley, Colorado where we currently farm 2,200 irrigated and dry-land acres.  Corn for grain and silage, certified seed wheat and barley, alfalfa, and wheat and barley for the craft brew and distillery industry are among our current crop rotation.

At Marsh Hen Mill food is first. The focus is on providing the best heirloom products and milling the finest grits and cornmeal. What began with a couple of crazy kids with a dream is now a whole cadre of crazy characters filling the world with flavor one bag of stone ground goodness at a time.

We are a small, market bakery in our first season at the Farmers Market at Wheatland Spring Farm Brewery in Waterford, VA. In a process that begins before the crack of dawn, we hand mix our dough and bake it in a wood-fired masonry oven on site, selling it fresh from the hearth to our customers. Our breads are naturally leavened and made with freshly milled whole grains. They provide a delicious foundation for a nourishing diet.

We are a passionate team of farmers, millers, bakers, and grain enthusiasts who are rebuilding our regional grain economy.

WE ARE FARMERS COMMITTED TO CULTIVATING A REGENERATIVE ECOSYSTEM BY GROWING REAL FOOD, IMPROVING THE HEALTH AND RESILIENCE OF OUR SOILS, PROTECTING THE SAFETY OF OUR WATER, AND INVESTING IN THE VITALITY OF OUR RURAL COMMUNITY. 

Midwest GRIT (Grains Resource & Immersive Training) is a program focused on strengthening diverse small and mid-size Midwest food-grade grain farmers. A program of Michael Fields Agricultural Institute (MFAI), in partnership with the Artisan Grain Collaborative (AGC), and The Organic Grain Resource and Information Network (OGRAIN), Midwest GRIT supports farmers through three key areas:  education, peer-to-peer learning and relationship development, and resource sharing.

Committed to a Sustainable Regional Grain Economy  ​Our grains are grown locally and organically in the Chesapeake Bay region on family farms including our very own.  From these smaller lots, varietal grains are stoneground at low temperatures and packed by hand on our farm to preserve the nutrition, tastes, and artisanal culture that nature intended.

Our family farm is committed to using its fertile ground to sustainably grow and mill our certified organic grains. We know where every seed is grown in the field and where each seed is carefully milled to a delicious and health-giving flour product. We are delighted to bring back the dedication and intimacy that allowed farmers and millers to bring a nourishing wholesome flour product to you and those you love.

We sell fresh baked goods individually and on a subscription basis, as well as fresh-milled grains by the pound for home bakers.

Mountain Oven is an organic bakery and caterer - we provide sourdough breads & pastries and offer farm-to-table catering through special events, farmers markets, and regional wholesale distribution. We bake with intention and care using stone-ground flours freshly milled in-house and natural leaveners for optimal nutrition and flavor.

Mountain Oven is an organic bakery making sourdough breads and artisan pastries. We serve the North Fork, Roaring Fork, and Gunnison Valleys, and continue to build deepening relationships in these communities.

We bake with love in the beautiful agrarian mountain town of Paonia, Colorado. We stone-grind our whole-grain flours in-house and use natural leaveners for optimal nutrition and flavor. We hold integrity and accountability for and through our work and creations. Our sourcing is done with the utmost care - whenever possible, we source from the abundant local producers whom we are lucky to share this valley with. Our wheat berries are grown in Monte Vista and we source from North Fork Valley producers for heirloom barley, corn, and rye. We are working closely with local farmers as we approach the 2020 growing season to facilitate increased local grain production and utilization in our region.  We understand health holistically: our land, spirits, bodies, sustenance, and community are all inextricably linked. Wholesome food is our expression of this sacred connection. We are full heartedly committed to our role in our local food system and would love to connect with members who share similar values and goals.

Moxie Bread Co. is a small town bakery with old world ambitions. Our locally- and regionally-sourced grains are milled fresh on site to craft rustic breads, pastries and other baked goods for our friends and neighbors. 

In 2020, we opened The Mill Site, a non-profit 501(c)3 wholesale stone mill, next door to the Moxie Feed + Seed. Inspired by our work with the Colorado Grain Chain, the mill is dedicated to providing high-quality flour at a lower markup to chefs, bakers and other artisans across the Front Range. By increasing access and growing market demand, our goal is to develop a sustainable distribution model for more flavorful, nutritious and healthful grains.

Each day, we’ll feature a rotating selection of our signature pastries, breads and sandwiches, as well as curated picnic bags for hungry hikers en route to Rocky Mountain National Park. Last but not least, we’ll offer a small mercantile of local wares that celebrate the incredible artisans who make Lyons a truly inimitable foothills community.

The mission of MozzaPi is to create food and experiences that bring joy to people's day. We seek to create an environment of respect, appreciation, abundance and gratitude. This means constantly ensuring that our pizzas, baked items, stone milled flour, and educational experiences are always memorable, unique and experiential.

Our little farm has changed so much in 40 years!  What started out as a 1st generation 6 head family dairy farm has turned to a certified organic, diverse vegetable and small grain business.  Like most small family farms homesteading was the reason for moving to our 30 acres in Stark county.  The idea of kids running, growing our own food, and having the room to take large breaths of fresh air was too much to pass up.

Fast forward a few decades and we are still a small farm but we have some different goals and direction.  We are focusing mainly on producing and milling small grains.  We felt that this was something our region and community was lacking.

The team at Nash’s is farming about 600 acres: 15 acres of vegetables, berries and orchard; 250 acres of grain; 20 acres of organic seed; 50 acres devoted to pigs, poultry, and compost; and the rest is fallow or in hay. The farm employs about 10 people.

Ray and Helen Juhl of Middle River, Minnesota, founded Natural Way Mills in 1973. They fulfilled their dream of providing an alternative to the 20th century diet of additive-laden, processed foods. Natural Way Mills currently processes and markets ORGANIC, NON-GMO whole grains, flours, and cereals. They also do specialty milling. The Juhls purchased a large grain farm near the Red River Valley of the North in 1954. Working with Jack Zachary, an experienced miller of many years from St. Paul, MN, the present mill was built and uses a unique process not used in any other mills. This secret system does the following two things: (1) keeps all the original nutrients, (2) produces a dryer product that extends the shelf life without adding preservatives.

NECTAR BAKERY OFFERS HIGH-QUALITY SNACKS AND SWEETS; CLASSICS WITH THE OCCASIONAL TWIST.  

Started by Alyssa Janco in June of 2020, this largely one-woman operation strives to make sustainable, organic, and local baked goods accessible in the Driftless region of rural Wisconsin.

Next Step Produce is an 86-acre certified-organic farm located in Southern Maryland, 50 miles south of Washington DC.  We are a four-season farm cultivating diverse grains, dried beans, vegetables, and fruit.  Since the inception of Next Step Produce in 2000, our specialties have evolved, and continue to do so.  One thing remains the same – in our practices, we strive to make a viable, regenerative, and often adventurous contribution towards a local food system.  When we were asked “Why grow rice?”, the answer was: “Because we eat rice.”

We are farmers. We grow what we sell. 

At Nitty Gritty, we believe grain should be held to the same standard as the rest of your plate. As it has become customary to ask where our meat and vegetables are grown - why isn’t the same question asked of grain? Our wheat and corn is organically grown right here in Vermont, by our family. 

We started Nitty Gritty because we believe that small-batch grains taste better and are better for you. As the Vermont farmers behind the grain we sell, you can trust in the care we take to bring you the best quality product possible. 

Cuisine bourgeoise—a lovely name for an even more lovely style of family cooking. A style born from everyday people. Mothers and grandmothers. Family comforts passed down again and again, evolving and perfecting over centuries.

The story of how Nomad Bakehouse became to be is really a story of me as well, my journey, travel, life experiences and lessons learned culminating into the creation of a place that feeds my desire to create a community around nature's greatest sustenance, bread.

The Northeast Grainshed Alliance is a diverse stakeholder-driven partnership, connecting grain-related businesses and organizations in the Northeast. We are a growing number of grain growers, processors, producers, organizations, institutions, researchers, & the public; all key components of a regional grain supply chain.

Since 2015, the board and members of Poudre Valley Community Farms, A Land Cooperative, have been working to keep farmland in our community and connect farmers to that land with affordable, long-term leases. In the course of that work, they realized that, while essential, farmland and farmers are just one part of a vibrant local food economy. PVCF has thus led the creation of the Northern Colorado Foodshed Project to achieve that broader goal.

Though PVCF has been instrumental in the launch of the Foodshed Project, it is an independent entity run by its own board of directors. We are still building that board, but intend for it to be made up of a variety of stakeholders from across the local food system. If you are interested in helping out, contact us!

Old Soul Bread Co operates under a Cottage Food license from the Washington State Department of Agriculture. (License pending - we'll start selling once our application is approved!) This means that you get homemade, artisan breads all made by hand.

Organic Seed Alliance is a 501(c)(3) nonprofit that advances ethical seed solutions to meet food and farming needs in a changing world. Our work ensures an abundant and diverse supply of ecologically grown seed, tended in perpetuity by skilled and diverse communities of seed stewards. To advance this mission, we serve growers working with seed across the US at any scale through participatory research, practical education, policy advocacy, and network development. We prioritize partnerships with organizations and individuals aligned with our values, and we convene spaces where divergent viewpoints can be expressed and explored. In all our work, we ally ourselves with and embrace opportunities to amplify movements for community sovereignty, racial equity, and social justice.

Hey I’m Tierney! I’m a Stay at Home Mom/Professional Home Baker. Outliers Baked Goods was born and still lives in my home kitchen in Kansas. After being inspired by the adventurous nature of Christina Tosi’s Milk Bar Cookies, I began experimenting with cookie recipes and tweaking them to be something that I would want to keep eating and eating :)

I started Outrageous Baking in 2006, for my daughter, Grace. At just two years old, she suffered from terrible eczema so we decided to eliminate dairy and gluten from our diets to help her get better.

I’ve always loved being in the kitchen, and love creating delicious baked goods for family and friends. When I couldn’t find any delicious gluten- and dairy-free baked goods on the market, I was inspired to create them myself!

Owl Peak Farm is a registered 501(c)(3) that provides support for land restoration, water conservation, labor, and community development within our Northern New Mexico high desert rural community. Since our inception in 2010, we’ve practiced regenerative and organic farming and have worked to continually build infrastructure that creates well-paid jobs and builds strong relationships with businesses. With each property, we prioritize water conservation, drought resiliency, field regeneration, and erosion control. Every year we grow, wheat, corn, beans, garlic, and fruit trees to improve the strength of the seed for our soil and arid weather conditions.

Palouse Heritage grains are used for artisan baking flours as well as culinary malts for craft brews. Heritage grains provide several critical advantages over modern hybrid grains. We grow our nutritious heritage grains at Palouse Colony Farm using crop rotations and natural approaches that ensure soil vitality, eliminate erosion, and dramatically reduce harmful carbon emissions. We are Non-GMO/G (No genetic modification and no glyphosate/Round-up herbicide) in our field operations.

Welcome to Pennyloaf! A tiny, one-woman cottage bakery producing handmade sourdough bread and goods in West Seattle, WA. 

Every loaf is naturally leavened and made with 100% local, fresh, stoneground flour and house-milled grains. I mix and shape by hand, ferment slowly, and bake boldly to bring out the deepest flavors of the grain.

Pfaltzgraff Farms is a Colorado family farm producing quality agricultural products with sustainable methods for a healthier world. While we produce a number of dry-land crops, we also have a number of smaller production focuses that support our overall vision of a regenerative farm.

Welcome to Poormon Farms. Our family farm has been in operation since the 1800’s. In the early days, our family mainly focused on producing beef, dairy, corn, and small grains. In 1996 I purchased my first plot of land from my uncle. Over the next twenty years I grew the farm to almost 500 acres by merging land from retiring family members. In 2012, as New York's craft beverage industry was taking off, we planted our first crop of barley and never looked back.

In a nutshell, we are two Chefs who are married, with a little one named Tomás, who have made it our life for the past decade to work together in some of the most prestigious restaurants and bakeries in the world. We are very driven, personally and professionally – and have made it our life’s work to build very strong teams of Chefs to grow and learn in a collaborative, yet very technical, style. We have learned from many incredibly talented and respected mentors, but we also know that knowledge and inspiration can be gleaned from any source at any time. We have flown under the radar in many situations in order to drive the concepts of others, but feel that it is our time, now, to work on making our dream a reality. 

Prager Brothers is a craft bakery specializing in high quality artisan breads. Our mission is to restore the time-honored tradition of artisan bread making.

We have been building a beautiful new home for our bread production for the last year. Inside these doors you can come in and buy fresh bread and pastries that just came out of the oven. 

You can also stay awhile, have a beverage with your pastry, and watch us make bread. The bakery is open concept, and we have a long bench you can sit at.

We grow 100% open-pollinated, non-GMO varieties and select for drought tolerance, nutrition and superior flavor.

A Cottage Foods bakery producing naturally leavened bread, crafted with a wild yeast starter, organic and heritage flours, water, and sea salt. 

Raleigh Street Bakery operates under Colorado’s cottage food law. This means you can purchase delicious artisan bread, directly from me, your neighbor. All of Raleigh Street Bakery’s bread is sourdough, we use freshly milled flour(milled in house) and only use organic ingredients. Every loaf is delicately hand crafted and then baked in my home hearth oven.

Rebel Bread is a small-batch, artisan bakery that's really big on character. Our bread is handmade, long-fermented, and naturally-leavened whenever possible. We bake everything fresh daily right here in Denver. 

We specialize in heritage and modern grains for local bakeries, breweries, and consumers. Located in Orange County, North Carolina, we farm with a holistic and systems approach that excludes the use of herbicides, fungicides, and synthetic fertilizers. The land upon which we farm is Indigenous land and we are in a process of learning about that history and our part in it. 2021 will be our eighth year harvesting winter and summer cereals with varieties ranging from Turkey Red Heirloom Wheat to Cateto Orange Flint Corn.

I'm a local, Fort Collins baker specializing in seasonal pies! In addition to vending at the Larimer County Farmers Market and Timnath Farmers' Market, I accept special orders and run a monthly pie subscription delivery. ​ I am increasingly focused on using the local food chain for as many of my raw ingredients as possible and developing my business in an environmentally sustainable manner. ​

Our goal is simple: to make some of the best baked goods out there. Seriously, we will compare our products to anybody’s. Come see and taste for yourself.

Born in Venezuela and raised by Portuguese immigrants, Ismael De Sousa brings European baked breads and pastries to the River North neighborhood. De Sousa has lived and worked all over the world, from South Africa to England to Miami.

Menu will include rustic sourdough loaves, sweet and savory pastries, toasts, a New Belgium Brewing beer infused bread and more that reflect the cultures he's experienced.

Ring-a-Ding Farms is an Organic Certified family owned farm that specializes in Baby Leaf Greens and Garlic. We make use of our crystal clear, spring and snow-fed water to produce the freshest and most delicious greens around.

Rio Grande Grain is working to connect growers, millers, commercial and home bakers, and brewers so that before long your beer and baguette will have come about through the localized links of a grain chain that can be thought of as extending at least twenty thousand years to ancient Egypt, Mesopotamia, and the Caucasus.

My main focus is on sourdough breads, but I've recently been delving into the world of pastry so be on the look out for some new items in the coming months! And of course, cookies will always be a staple.

A native of Chapel Hill, NC, Seth Rubin decided to open Rise & Shine Biscuit Kitchen and Cafe out of hunger for true, Southern buttermilk biscuits like he used to get at home.  Inspired by the purveyors of biscuits throughout the South, Seth put together a business plan on a scrap of paper, lost it, and set out to create a little piece of home in Denver, with zero experience or background in the food service industry.  Rise & Shine opened for business January 1, 2010 and has been serving some of the best biscuits in town ever since.

At Rise Up! we’re bringing the humanity back to the bake and a higher consciousness to the bread.  Every loaf is shaped by our hands and skillfully loaded into our amazing Llopis wood fired oven. We compost our food waste, use recyclable and compostable packaging, minimize our garbage and treat our employees like family. 

River Valley Community Grains uses a collaborative approach to grain production with the aim of encouraging farmers to use regenerative agricultural methods and to help meet the growing demand for nutrient dense grains, local flour, “real bread,” and healthy cereals in our region. Our hope is that the farmer, miller, and baker will engage in conversation on how to create healthful, delicious flours and food, while holding a shared vision of restoring the soils, waters, and health of our communities.

...We are currently operating out of a commercial kitchen in Long Valley, the Red Barn Kitchen Incubator. Here we roll oats, stone-mill wheat into flour, prepare orders for the website and farmers markets, while continuing to carry out our mission of collaboration and regeneration. 

We offer a wide range of Agricultural services including: *Farm Goods - organically produced Spelt, Corn and Potatoes. All of our farming is done with good old fashioned horse power. We believe that using horses is more sustainable and better for the soil than using tractors, and let's face it, it's a lot more fun!

We are a 501(c)(3) nonprofit organization dedicated to strengthening seed and food security in our region.
Our mission is to assure a diverse and abundant supply of locally grown seeds for the Rocky Mountain West through networking, education and helping establish community-based models of seed stewardship.

Most of you know us. We make sourdough bread. We mill our own grain, and we’re organic bakers trying to change the world. In one way or another we’re fighting to save and restore our broken food systems. Systems that have broken our ground, our communities, villages and people. 

Seneca Grain & Bean offers organic food grade corn, grain berries, and edible beans in 25 lb, 50 lb, and 2000 lb quantities. 

We offer organic, wood-fired, wild-leavened sourdough breads and pastries twice a month throughout the year. Place an order and pick up your bread at the farm. Our mission is to connect our community with nourishing products, wonderful people, and the crafts of talented local artisans.

Shagbark Seed & Mill has been offering Single-Source, Ohio-grown, Certified Organic Heirloom Grain, Buckwheat, and Dry Beans since 2010. We are committed to connecting our regions family farms with restaurants, schools, bakeries, and home kitchens. And because we grind to order, we know you will taste the difference!

Sixteen Bricks is a Cincinnati-based artisan bakery and wholesaler servicing chefs and the discerning. Every loaf is made by hand with quality ingredients, technique, and patience.

At Small State Provisions, we make bread the old-fashioned way: small batches, by hand. We use no commercial yeast but instead, rely on live active Sourdough starter.  Made with little more than flour, salt, water, and time, our bread is deeply satisfying and delicious. Each loaf takes more than 24 hours from start to finish.  

Small Valley Milling is a family owned and operated organic flour mill located in Small Valley (7 miles from Halifax or 25 miles north of Harrisburg). The flour produced originates mainly from grain raised on the family operated organic farm surrounding the mill and neighboring farms.

Songbird Farm is a certified organic grain and mixed vegetable farm in Unity, Maine. We mill our own grain on site with a small stone mill. We focus primarily on wholesale markets, selling to local food store co-ops, a multi-farm CSA and a regional distributor. Our grains are sold to these markets in small branded bags, as well as to artisan bakers in Maine and around the country through our online store. We also offer a grain CSA called the Pantry Share for home bakers in Maine of all our grains, flours, and beans.

We are a small farm & bakery in Livingston, NY started by Ashley Loehr and Antoine Guerlain. We aim to create food that is an expression of our environment and contributes to our community.

We are a small wood-fired production bakery and stone mill located in Livingston, NY specializing in naturally leavened bread and fresh milled flour.  

Our ethos is to be an act of healing. We intend to improve the well-being of our community and our environment through the use of regenerative farming practices. We strive to enhance soil health by using methods such as crop rotation, mulching, limited tilling, composting, and cover cropping. We never use pesticides, herbicides, or synthetic chemicals of any kind.

When made the way your ancestors made it, bread is more flavorful and easier to digest. That’s why we do what we do.
And when your ingredient list is as short as ours, having high quality and fresh sources is incredibly important. That’s why we seek out local and organic ingredients whenever possible.
All our breads are (currently) hand mixed and shaped by Jeff Nixon at his home in Centennial, CO

Still River Farm is located in Coventry, CT. We produce Hard Red Winter Wheat. And new this year 2021, we have Einkorn, an ancient wheat growing in popularity due to its low gluten content. 

​​We are a producer of grains grown and harvested locally, --no pesticides-- ever. Bakers, brewers, and many others have found our wheat is an excellent choice for their needs. Always grown with care and attention.

Wood fired bakery & stone mills working with others to create a regional grain culture.

We are Darrold and Marty Glanville, owners of Sunrise Flour Mill in North Branch, MN. We produce single source, organic, heritage flours using a renewed milling technology from the 1930’s called the Unifine mill. It is a single pass, high velocity impact mill. Instead of grinding the grain, the mill shatters it into very minute particles, a technology that produces a super-fine and fluffy flour.

Süti is a Scandinavian-style café and shop dedicated to the art of simple pleasures.

Our signature shortbreads, made with Danish butter and locally milled flour, represent our ideal treat: a small, yet deeply satisfying bite crafted with pure, flavorful ingredients. We invite you to enjoy this perfect accompaniment to coffee as you peruse our curated selection of artisan-crafted home goods.

Since the opening of our new mill we carry nearly all of local favorites with a focus on organic products. We have invested in new technologies such as small packaging equipment and automated sealing equipment to keep our mill up to modern day standards.

Rich in history with humble roots, The Birkett Mills has been milling specialty grains in the Finger Lakes region of New York since 1797. It is one of largest buckwheat manufacturers in the world, and also is a New York Grown & Certified soft red wheat flour manufacturer.

The Congaree Milling company is a gristmill producing USDA Certified Organic stone-ground grain products. It is my goal to provide the best organic grain products that can be bought on the market today. My stone-burr mill is dedicated to organic corn. My freshly milled, domestic, unenriched, organic, whole-grain corn products are processed in ways that are both ancient and modern - ways that utilize the inherent nutrition in maize while simultaneously enhancing flavor. .

The Ferm Brinery & Bakehouse is a fermented foods project created by me, Jacob. I grew up loving sourdough bread and my grammy's kosher dill pickles. Ever since I was a kid I gravitated towards savory foods and if it was sour, even more so.

We're a sister company of Corvus Coffee Roasters. Imbued with the idea that the raw ingredient deserves the greatest focus when it comes to food.

"There's no substitute for quality raw ingredients" We look to Colorado farmers for heirloom grain that exhibits extraordinary flavor and substance.

In house granite milling preserves the germ, flavor, and life of the grain. It's a daily discipline here that connects us more closely with the craft of baking.

All our baking originates from living starters. It's been generations since bread was living food. Giving the flour and natural yeast from the air time to interact and break down give depth of flavor and vastly more nutrition to our breads.

We use organic, regenerative grains grown and milled in the local region so that we are investing in the re-localization of the grain economy. By using pre-industrial varieties of grain and supporting small scale farmers who prioritize sustainable agricultural practices, we are producing products higher in flavor and nutritional value all while making for a happier planet.

We believe connected communities are stronger communities, so our goal is to connect people to each other, and to the land we share.

We dream of neighborhood-sized brewery-bakeries dotting Spokane, bringing neighbors together. We're passionate about highlighting the Palouse's incredible bounty so urban-dwellers can feel closer to the farmers and land our food comes from. It's a passion, and it's a purpose.

So come in for a loaf or a pint, and while you're here, strike up a conversation. 

Our gluten-free bread is made with a blend organic grains, including millet, buckwheat and oat, as well as other flours (organic as much as possible), depending on the loaf. With an ear to the seasons and customer requests, we may add different herbs, spices, fruits and seeds to create a variety of both traditional and unique flavors.

We could say a lot of things about how the MIDWIFE + the BAKER came to be but the short of it is that we are husband and wife, we happen to have two of the oldest professions, and we are psyched to be able to work with our hands everyday and stay connected to the simple and essential things in life - Mac as baker and Jaime as midwife.

Here at The Perfect Loaf, I marry my analytical side and entrenched value for good food to share my journey in baking naturally leavened sourdough using my sourdough starter. The Perfect Loaf is a work in progress designed to help make you a better baker. It’s continuously evolving because I’m constantly evolving, learning more as a baker.

In 2014 we started The Pig and the Plow Farm and Ranch Directory in an effort to connect folks to the abundance of local food resources we have in Northern Colorado.Since November 2017, we have been bringing our small batch, handcrafted organic baked goods to farmer’s markets and your doorstep. In 2018 we obtained a wholesale license to begin offering our treats to local markets, cafes and restaurants.

To Your Health Sprouted Flour Co.’s sprouted grains and flours are 100% whole grain with no added ingredients. We are committed to the provision of healthy, nutritious, easily digestible, sprouted grains, legumes, and flours.

Through building relationships with the growers of grains from the fields surrounding Fort Collins and throughout Colorado, and in taking a craft approach to the malting process, we can produce unique and incredibly flavorful malts that can inspire the wildest imaginations of the brewers and distillers of craft beers and spirits.

We are the San Luis Valley's community supported, naturally leavened, whole grain Cottage Foods and Wholesale Bakery. 

Nearly all the grain we use is regionally grown, here in the valley (some shown above). The flours from these beautiful grains are then stone-ground and unrefined to preserve the plentiful nutritional benefits found in unprocessed, whole grain berries (seeds) -- naturally infusing our products with the prebiotic fiber, proteins, vitamins and minerals lost to modern breads.

UCCS is home to more than 12,000 driven students, more than 800 experienced faculty members and more than 800 devoted staff members. On our awe-inspiring campus, we focus on providing an academically excellent environment at a value to students across the United States, and more than 80 nations. The experience our students gain at UCCS provides an incredible service to our community of Colorado Springs and the greater southern Colorado region as a whole, with UCCS contributing about $600 million each year in economic impact in El Paso County alone.

Jess Shepard is the woman behind The Uproot Pie Company, towing our beloved mobile, wood-fired oven everywhere from the sparkly coast to the mossy woods of Maine.​

We’ve served up pizza pies at farm weddings on the blue-sky, red-leaf days of autumn and baked breakfast bialys at farmers’ markets in every kind of weather, from the last frost of spring to the pouring rain of late summer.

​Simple, beautiful ingredients grown by dedicated farmers create exceptional pizzas in idyllic settings that we’re proud to share. 

The Valencia Flour Mill has a 107-year heritage in its original milling site at 74 Mill Rd., Jarales, NM, in the heart of the Middle Rio Grande Valley... 
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Mill owners, Jose & Kathy Cordova purchase only local, New Mexican grains to produce modern mixes for Hispanic & Native American cuisines.

Rustic Breads, Donuts, and Celebration Breads from your Local Home Bakery

Wade’s Mill (originally the Kennedy-Wade Mill) is the oldest, continuously operating commercial grist mill surviving in the Shenandoah Valley of Virginia.  It is on the National Register of Historic Places and the Virginia Landmarks Register.

Experience the mill and step into the past where grist mills were a major gathering place for communities. Stoneground flours and grains were a staple in every household. War Eagle Mill is the last working grist mill in Arkansas and is believed to be the last undershot mill in the country.

Washington State University researchers untangle complex problems to enrich quality of life for us all. Their work safeguards the health of humans and animals. It helps ensure the security and abundance of our food supply. It cultivates sustainable sources of energy to power future generations. Discoveries and innovations of this Tier 1 research institution fuel prosperity across the Pacific Northwest.

Since 2009, certified organic grains (soft & hard wheat, oats, spelt, open-pollinated corn, emmer and einkorn) have also been grown on the farm. (We have farmed without herbicides, pesticides, and chemical fertilizers since 1988.) We sold our grains to a regional flour mill, a micro-distillery, a micro-brewery and to other farmers. Then, in April 2014, we began milling flour for sale directly to consumers.

Weisenberger Mill has been "the bakers choice" since early 1865. Owned and operated for 6 generations by the Weisenberger family, the mill is nestled on banks of the South Elkhorn Creek, near Midway, in the heart of central Kentucky.

The farm has been in the family since the 1930’s. In the late 1970’s and early 1980’s, the main crops were organically grown wheat, alfalfa, and sheep. In 1984 we started experimenting with Quinoa and in 1987, White Mountain Farm was incorporated, named after Mount Blanca, and started growing certified organically grown Quinoa and potatoes. Since then we have added rye and a variety of vegetables to our rotation. In 1987, White Mountain Farm was the first large-scale Quinoa operation in North America. Over the past years we have been selecting the best tasting Quinoa and potatoes to offer our customers. Our goal is to offer good tasting, high quality Quinoa and potatoes at reasonable prices.

Growing and milling wheat in Hardwick in recent years has become a fulfilling family and community activity that works well with our farmland. Crop fertility and weed suppression are accomplished by rotating fields with our grass grazing sheep herd.

We are a non-profit organization based in California, aiming to enhance the desirability and availability of whole grain breads and other whole grain products from organically and sustainably grown grains and thereby connecting farmers and bakers.

At Whole Grain Milling we grow and process certified organic grains and provide you with fresh, quality whole grain products direct from the farm.

We are a community-focused bakery located in Trumansburg, NY. We work closely with our partners- Oechsner Farms and Farmer Ground Flour- to make great breads from local organic grains. 

Wild Hive Community Grain Project is dedicated to creating high quality grain products from the region where they are grown. We stone grind organic and heritage grains in small batches to provide the freshest wholegrain products with a view to creating a sustainable regional grain based food system.

We are a (mostly) wholesale small bakery focused on making the best bread we can using local and organic ingredients without the use of commercial yeast. I am a former CPA turned stay-at-home-dad turned full-time bread baker. Until recently we operated out of a tiny room in my house (second picture) but have since moved into a production space off Market Street in Wilmington.

The major focus of the WSU barley breeding program is the development of malt, food and feed varieties adapted to the diverse growing regions of Washington state and the Pacific Northwest. The lab also provides grain and malt analytical services to third parties as well as conducting barley pathology research into globally important diseases.

Through innovation and discovery, education and advocacy, WSU Breadlab is leading the movement to put nutrition and sustainability at the center of our conversation about food. We do it by developing agronomically sensible and economically viable grain crops, creating diverse and decentralized food systems, and engaging a global community of people in a conversation about what they eat and how it’s produced.

The Department of Crop and Soil Sciences at Washington State University serves the Land Grant tradition by offering nationally competitive undergraduate and graduate education programs, conducting fundamental and applied plant and soil research, and extending the science of our disciplines to serve the public.

The Washington State University Food Systems Program delivers multidisciplinary expertise across academic, research, and extension, providing specialized resources for farmers and food systems contributors. We seek to work with communities throughout the state to foster viable farm businesses, optimize sustainable natural resource stewardship, and to promote scaled processing and distribution, always in the pursuit of access to healthy food for all

We are a family owned and operated farm in Northwest Wyoming, 70 miles east of Yellowstone. Our farm has been in existence since 1946. Our families homesteaded in the Big Horn Basin in the early 1900's. We also raise beef cattle, and alfalfa hay. We are focused on regenerative practices. We use multiple species of cover crops and mob grazing to ensure rich biodiversity, and healthy soils.