Where our local wheat is grown.

We buy 100% organic grains from nearby farmers, beginning in New York and Pennsylvania,where the climate supports the soft winter wheat varieties that make up our white and whole wheat pastry flours.

In some years, we must turn to farms in Ohio, Virginia or West Virginia to get enough premium grain.

Every load of grain is tested when it arrives at the mill. Dan, our miller, looks at weight, moisture content, heat damage, presence of such as rye or garlic or weed seeds. We reject wheat that is not up to our standards