But most food systems work backwards. The customer expects something. The baker specifies it. The miller produces it. The farmer grows enough of it – and often, the soil pays the price.
So we decided to do the opposite. Rather than choosing the flour we want, we start with the land. What can grow well here while improving the health and resilience of the soil?
We then take what the harvest gives us – wheat that we call Soil Positive™. Our millers turn it into flour and we create our recipes. Instead of asking the soil to fit our bread, we make our bread work with the soil.
By choosing our loaves, you’re helping to change what good bread really means. | 