Bien Cuit uses “transitional organic” flour from the Quebec mill Les Moulins de Soulanges.

Grain farmers who are mid-transition receive prices comparable to certified organic, offsetting the expensive three-year process of converting to organic production.

Happy farmers, better flour, amazing food.

In the early nineteenth century, the Hudson Valley was the breadbasket of New York City; the Genesee Valley of western New York was the center of wheat production in the Northeast.

Farmer Ground Flour is a team of conscientious friends working together to provide fresh, organic, local, stoneground flour. They are committed to leading the growth of a sustainable grain economy. They are bringing together the ancient triumvirate of farmer, miller and baker.

We’re proud to use wheat grown and milled in New York State as part of the flour mix for our breads