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.
Spelt is an ancient grain with a smooth, slightly sweet, nutty flavor and a naturally extensible dough that feels silky under your hands. With moderate gluten content (11–12%), it bakes into soft, flavorful loaves that many find more digestible than modern wheats.
Best Uses: Artisan breads, muffins, pancakes, waffles, cookies, and pasta.
Nutritional Profile (per 100g, whole grain): ~340 calories, 11g protein, 10g fiber, rich in manganese, phosphorus, and magnesium, plus B vitamins, especially niacin. Contains a higher level of certain minerals compared to modern wheats.