Grain & Flour Sourcing

When baking with just three ingredients—flour, water, and salt—the quality of the flour makes all the difference. 100% of the grains used in Wild Yeast breads are sourced from small Northeast farms that prioritize organic and sustainable growing practices. The only exception to this is Khorasan, an ancient variety of wheat that requires hot, arid climates with low humidity. This grain is used on occasion in specialty loaves.

Each variety brings unique flavors, textures, and nutrients to the breads, resulting in loaves that are not only deeply nourishing but also reflective of the region’s rich agricultural heritage.

Championing the local grain economy and small family farms is central to my work and values. By choosing regionally grown and milled grains, I hope to contribute to a more resilient food system—one that values soil health, biodiversity, and the communities that make it all possible.

Below is a list of the farms, mills and organic grains I currently work with. All grains indicated as "berries" are stone milled in-house.

• Farmer Ground Flour, Trumansburg, NY: Einkorn berries, Spelt berries, High-extraction Wheat
• Oechsner Farms, Newfield, NY: Rye berries
• Ground Up Grain, Hadley, MA: Whole wheat flour, rye berries
• Seneca Grain & Bean, Penn Yan, NY: Einkorn berries, Emmer berries
• Moon & Stars, South Royalton, VT: Masa
• Morningstar Farm, Glover, VT: Red winter wheat
• Maine Grains, Skowhegan, ME: Buckwheat 
• Central Milling Company, UT: Khorasan berries 

Wild Yeast also utilizes local herbs and produce when seasonally available. Farms include:

• Free Verse Farm, Chelsea, VT
• Root 5 Farm, Fairlee, VT
• Luna Bleu, South Roylaton, VT
• Hurricane Flats, South Roylaton, VT
• Fledgling Farmstead, Tunbridge, VT
• Kiss the Cow, Barnard, VT: Milk
• Loeffler Homestead, Chelsea, VT: Maple syrup
• Cabot Creamery, VT & NY: Butter and Cheddar cheese

Thank you for supporting local and growing our regional food economy!