It all starts with good grains.

And by good, we mean the best organically-grown ancient grains we can find, sourced directly from Canadian farmers. 

From seeds in the ground, to the gorgeous warm loaf in your hands, our whole grains are the essential ingredient in everything we do. 

And we think you’ll love them as much as we do.

Over centuries and across cultures, wheat has been a symbol for fertility, abundance, prosperity, and regeneration. Transforming this revered grain into bread is an ancient alchemy, and breaking that bread with friends and family is — both metaphorically and literally — an expression of connection and harmony.

But in our modern world, wheat isn’t all peace and pleasure.

The common flour you find on the supermarket shelf is one of the greatest victims of our over-industrialized and monopolized food systems. Made from genetically-modified wheat, this flour goes through extensive chemical processing before it moves through a lengthy supply chain.

The result? Shelf-stable flour that’s completely devoid of the grain’s previously dense nutritional profile and complex flavour.

But good news: there’s a better way to bake  — and it doesn’t get fresher than this.

Rather than the genetically-modified wheat you find in common flour, we use heirloom varieties of ancient grains, all grown organically and with care by the farmers we work closely with.

We use a stone mill to grind those whole grains — using the germ, bran, and all — into the freshest flour possible, with the rich flavour and many nutrients left fully intact.

There are no other ingredients or additives in our flour: just simple and organic ancient grains, freshly milled in our kitchen with love. 

By choosing this flour, and the baked goods that come from it, you’re stepping back into your rightful place in the food system: a thread in the closely-woven cord linking farmers, suppliers, our kitchen, and your family.

We’d love to introduce you to the beautiful ancient grains we use:


Einkorn is believed to be the original ancestor of modern wheat, from which all other varieties were derived. This wild grass was cultivated in ancient Mesopotamia, as early as 12,000 years ago.

Einkorn is non-hybridized, meaning that the grain is in its original state, rendering it more nutritionally dense than other grains. Because of its strong and deep root system, Einkorn naturally contains more proteins than other types of wheat, and is easier to grow organically. It’s rich in beta-carotene, vitamin A, and lutein, a powerful antioxidant. With the lowest gluten content of all varieties of wheat, some who are otherwise sensitive to modern wheat may find it easier to digest.

Einkorn is a creamy golden colour, and mills into a fine flour with a smooth texture. Its flavour is robust, nutty, and slightly sweet. 


Spelt is a deeply nutritious variety of wheat that many find easy to digest. It’s an ancestor of modern wheat, and was first cultivated in the Middle East around 5,000 or 6,000 BC.

This grain has a high protein content — about 30% than regular modern wheat — and is high in fiber, calcium, and b-complex vitamins. Many people find the proteins in spelt easier to digest than other wheat varieties.

Spelt has a light, mildly sweet, nutty flavour. With a grainy texture and tender crumb, it’s a perfect addition to our breads, cookies, and baked goods.


Emmer, also known as Farro, was in the first generation of wheat, derived from Einkorn. With a finer flour than its predecessor, this grain was valuable in most ancient Mediterranean civilizations. It was a sustenance food in ancient Rome, and commonly eaten throughout ancient Egypt. It’s been an essential ingredient in parts of Italy for centuries. 

While it’s not as popular as other wheat varieties, due to the more difficult process of threshing the hull from the grain, Emmer is making a comeback. It lends a lovely chewy texture, delicious earthy flavour, and its rich nutrients to many of our breads and baked goods.


Kamut is actually a brand name for organically-grown, non-hybridized Khorasan wheat. The word kamut is an Egyptian word for wheat, and is thought to be derived from the root meaning “soul of the earth.” Kamut is nutrient-rich, containing protein, manganese, B-vitamins, and iron.

Unlike many modern wheat strains, Kamut isn’t bitter: it’s slightly sweet, and has a delicious mild flavour. The fine flour from this grain is smooth, golden, and buttery, and it makes a wonderful addition to our treats, cookies, and pie dough.


We also use several heirloom, non-GMO varieties of wheat in our baking. Wheat offers its unmistakable earthy flavour in many of our breads and baked goods. It gives a chewy, grainy texture and a heavy crumb, making it an essential ingredient where we want heartiness and heft.

Cultures have worked with these ancient grains for millennia — and you can bring them to your table, too.

Want to swing by for some bread & baked goods?

Click here to place your order ahead of time.


Want to put your apron on, and bake in your own kitchen?

Find our ready-made mixes here.