Grateful to be able to manage each step; we grow, harvest, clean, and mill all of our own grain right here on our Saskatchewan farm. Working towards developing healthy, living soil — and nurtured through practices that rebuild fertility, protect biodiversity, and safeguard the purity of our food for generations to come. Our mission is simple but powerful: regenerate our soils, safeguard the future and purity of our foods, enrich our community, and celebrate the art of baking with whole grains.
When you choose our grains, you’re not just getting fresh, nutrient-rich food — you’re taking part in a cycle that restores the land, supports local food security, and honors the craft of baking.
Choosing Your Grain Form
- Whole Grain – The intact kernel, perfect for home milling, sprouting, or cooking as a whole grain. Keeps maximum freshness and flexibility.
- Whole Grain Flour – Freshly milled from the entire grain, containing all the bran, germ, and endosperm for full nutrition and flavor.
- Sifted Flour (355 micron) – Fresh milled and lightly sifted to remove some bran while keeping the germ intact. This produces a lighter texture and milder flavor while retaining more nutrition than conventional white flour.
Emmer (also called farro) is one of the earliest domesticated wheats, with a warm, earthy flavor and a golden-brown hue when baked. Lower in gluten strength (around 10–11% protein), it produces denser, more rustic loaves and flatbreads with incredible flavor depth.
Best Uses: Rustic sourdough, flatbreads, pasta, crackers, grain salads, and soups.
Nutritional Profile (per 100g, whole grain): ~335 calories, 11g protein, 8–9g fiber, excellent source of magnesium, iron, zinc, and B vitamins. Rich in phytonutrients that give it its distinctive flavor and color.