Whole Grains grown using sustainable farming practices
Many people are searching for quality foods grown locally. You want to be part of a growing movement: eat local foods (foods without chemicals), cook fresh, lower your carbon footprint, support local farmers and feel good about your food.
When we look around our area to see what's being grown locally, we find vegetables, meats, fruits and milk (YAY!). What's missing? Grains!
So, we decided to start growing grains. Whole grains like oats (a grain not grown in our area for decades) and spelt (an ancient cousin to wheat). The response from people and businesses in our area (and state) is so wonderful! We've been growing oats, spelt, winter wheat (pastry flour) and durum since 2014. Since then, we've added emmer (an ancient grain), spring wheat (bread flour), rye, and einkorn. We're so excited to be able to offer foods that are fresh, wholesome and delicious!
"Your whole grain flour is a fantastic addition to our artisan bread baking business, and it's grown in WISCONSIN"
–Main Grain Bakery
Whole Grain Flours
Sustainably grown / Non-Gmo
Heritage & Ancient Grains
Use instead of all-purpose flours
Better Nutrients / Better Flavor
Our sustainable growing practices using organic fertilizers  guarantee you'll get a great product free from harsh chemicals. Our flours are 'whole grain' which means nothing has been taken out. They still have all of their nutrients (think fiber and protein) with nothing added.  Just the wonderful flavors of heritage grains to enjoy!

"They mill fresh grains to our specifications. A baker's dream!"
-MacReady Artisan Bread Company
Our Whole Grains
Bread Flour:  Our bread flour is a hard red spring wheat. Try it for breads, cookies and muffins.
Durum Flour:  Commonly used in pasta, durum also works well in biscuits, cookies and breads. Durum in Latin means "hard" and it's the hardest of all the wheats. If your recipe calls for "whole grain flour", try adding a little durum!
Einkorn Flour:  Einkorn is the most ancient wheat. It's a good source of protein, iron and dietary fiber. It's used in breads and many other baked items.
Emmer Flour:  An ancient grain (around 10,000 years old) that your body can recognize! It's high in protein with a trace of gluten. Emmer is also known as one of the "farro" grains. It also has a hull...adding to the milling process. Use emmer in wide-noodle pasta, scones, bread or even as a grain in soup!
Pastry flour:  Our pastry flour is a soft red winter wheat. Use it in pie crusts, jelly rolls and as a complement to other flours in a recipe. We tried it with emmer in scones and they're yummy!
Rye Flour:  Although wheat products reign supreme on the shelves of supermarkets in the United States, foods made from whole rye are worth looking for, not only for their rich, hearty taste, but for their numerous health benefits.
Rolled Oats:  Thick rolled oats that haven't been pre-soaked. They make a creamy breakfast cereal and a great addition to cookies and breads. Our rolled oats aren't pre-soaked, so they maintain their natural their nutrient levels.
Oat Flour:  Great for gluten-free baking, this flour works well in recipes that include mashed bananas, apple sauce or even peanut butter. We've found oat flour needs a liquid mixture to stick together while it's baking.
Spelt Flour:  A heritage grain (500-1,000 years old) that isn't a wheat. It's a cousin to wheat! Many people who can't tolerate gluten enjoy using spelt. Spelt does contain glutens, just less. It's great to see it coming back into use after all these years. We use it in cookies and pancakes.
Spelt Flakes:  Spelt gets flaked in our oat roller for use as a bread topping, porridge, side dish, etc.
Steel Cut Oats:  You asked for it, we're making it!

"Our grains are grown, harvested, and milled right here on our farm. They don't leave our property until they are in a bag. This means we offer a single handling source for your grains."
-Farm Flavors Whole Grains at Meuer Farm

Retail:  1, 2, and 5 pound bags.      Wholesale:  25 and 50 pound bags.
Our grains are great for home cooks, chefs, artisan bread makers, pasta makers, restaurants, breweries and more.
Contact us directly at [email protected] or 920-418-2676

Our grains/flours may be purchased in retail and bulk sizes at:
Brewers Organics (Milwaukee)
Stevens Point Area Co-op (Stevens Point)
Grow It Forward, Inc. (Manitowoc)
Want our grains at your favorite store? Tell them to call us!
"Bread Grains: The last frontier in the locavore movement"
Want baking ideas? Check out our RECIPE PAGE

Our grains/flours are used by:
Main Grain Bakery (Stevens Point) / Osteria Papavero (Madison)
Riverside Brewery (West Bend) / HEWN (Evanston)
Chef's Hat Restaurant (Ephraim) / Clario Farms (Algoma)
Sky View Foods (Stevens Point) / Pie INC (Milwaukee)
Tenet Restaurant (Green Bay) / Voyageurs Sourdough (Green Bay)
The Howard (Oshkosh) / MacReady Artisan Bread Co. (Egg Harbor)