Our silos are filled with Shepherd's Grain flour that arrives in a rail car straight from the mill in Spokane, Washington. Owners Karl Kupers and Fred Flemming embrace sustainable agriculture techniques on their wheat farms in the Palouse Hills of Eastern Washington. Inspired by the health of their soil and economic success of selling wheat grown responsibly, Karl & Fred have recruited 41 of their neighbors to join them in a cooperative. Their farms are all Food Alliance certified.
Camas Country Mill
Thanks to Tom Hunton and a small, committed group of former grass seed growers, bread bakers have an incredible new product. Camas Country Mills’ hard red spring wheat flour, grown and milled in the Willamette Valley, is now a key ingredient in Grand Central’s whole-grain hearth breads. It’s delivered to our bakeries days after milling. “You can really taste the freshness,” says Grand Central’s Seattle head baker Mel Darbyshire. “Flour that’s a month old isn’t a huge deal, but this has that extra sweetness, and it’s more buttery.”