Ancient grains are a group of grains that have been largely unchanged over the last several hundred years.

Many modern grains and cereals have changed over decades by selective breeding.

Ancient grains are more closely similar to the grains humans have been eating for thousands of years compared to modern varieties.

Ancient grains include wheat varieties such as spelt, Khorasan wheat (Kamut), einkorn, and emmer; millet, barley, teff, oats, and sorghum grains; and psuedocereals such as quinoa, amaranth, buckwheat, and chia.

Some individuals have difficulty or discomfort digesting modern wheats for various reasons.

Ancient grains such as einkorn are often reported to be fully edible without discomfort by sensitive individuals which is why they are becoming more popular.

We aim to make bread that is not only edible by most people, but also has the same delicious taste and texture of wheat breads which is why we primarily use ancient grains in our recipes.

Our primary grain is einkorn wheat which is the oldest known wheat variety.

We specialize in this wheat due to its tendency to be eaten by individuals with sensitivity to modern wheats and its delicious flavor.

We also use a biblical inspired Ezekiel grain blend for some products. This blend includes einkorn, barley, millet, red lentils, great northern beans, kidney beans, and pinto beans.

We also will use modern organic hard white and red wheats for certain products blended with einkorn for costumers who want a more modern texture in their bread. All products using a wheat blend are clearly marked in the product details.

Fresh milled flour refers to flour that has been milled immediately before use.

Milled flour loses most of its nutrients within 72 hours and will go completely rancid within 7 - 10 days. This is why flour purchased in the store is sifted. The nutritious parts that go bad are removed to increase the flour’s shelf life.

Bread baked with freshly-milled, unsifted flour retains the full nutrition contained within the wheat kernel and bran.

Further, fresh milled flour bread retains a light flour texture like but as a whole wheat product so you keep both flavor and texture without sacrificing nutritional content.

Fresh milled flour breads will beat anything you could buy in the store and is how bread was meant to be eaten.

Einkorn wheat is the oldest of ancient wheat grains. It is most often reported as being easiest to digest for wheat-sensitive individuals.

On account of its digestibility, some assume einkorn does not have gluten. However, einkorn does contain gluten, but its structure and content varies from modern wheats.

Due to this gluten variation, einkorn breads to not puff up or expand like modern breads and tends to have a denser and somewhat weaker crumb.

This makes it an excellent substitute for recipes commonly using modern soft white wheats (such as cookies, muffins, and cakes), but not as easy for breads using hard red or white wheats such as baguettes or boules.

Einkorn also has a unique, but rich buttery flavor with a yellow tint to it giving it a richer color and delicious flavor depth not traditionally experienced in the modern wheats.

Oh, yes. We take great care in the quality of all of our ingredients to provide the best possible nutrition in our breads.

Every ingredient we use that can be certified organic, we source certified organic.

When an ingredient does not have organic certification, such as sea salt, we go out of our way to ensure the ingredient is of the best quality and least processed to maximize nutrition and minimize toxicity.

We use only the best ingredients in our breads and that is not just generic hyperbole. Our ingredient priorities are maximum nutritional content, minimal synthetics and toxins, and environmentally regenerative and local community building.

If an ingredient can be certified regenerative organic, then we buy it. If it is not regenerative organic then buy certified organic. If it is not certified organic, then we procure certified non-GMO.

Ingredients are also sourced as locally as possible to create an authentic product to our region, maintain a stable supply chain, and to support local business and agriculture.

Honey is sourced local and raw to retain as much nutrition as possible.

Milk used in recipes is source local and raw as well for maximum nutrition when desired by the customer.

For other customers preferring pasteurized milk, we source organic A2/A2.