Every restaurant claims to be unique but, in fact, they aren’t , especially when it comes to the heart of the restaurant, the Bread! Grains of Montana is in a class by itself. Breakfast, lunch and dinner all have one thing in common-outstanding, fresh breads that start with the choicest grains grown on the company’s farms. We are talking about freshly baked artisan breads, pastries, gourmet sandwiches and brick-oven pizzas-all made exclusively by the Nielsen family’s 15,000-acre wheat farm.

Grains of Montana believes the key to any great loaf of bread, any great pizza dough and any great pastry is starting with the right flour. Great flour starts with high-quality Spring Wheat. All of our flour comes from Spring Wheat grown on our very own farm in Nashua, Montana. We control the entire life cycle of the wheat that goes into making our flour. Our wheat is grown in a rotation designed to help us use Mother Nature to boost our protein levels which is essential to producing the highest quality flour. We decide when to harvest the wheat, how to mill it, where it is stored, and we make sure that only the purest wheat goes into the flour. This process allows us to guarantee that the flour is the best available.

We don’t stop with just great flour. Once the flour reaches our door, we follow precise procedures to ensure that great flour turns into great dough. Rather than rushing the process as is common in many bakeries, we give every product we serve the time and attention it needs for the richest flavors and finest texture. This means giving each loaf of bread, each pastry and each piece of pizza dough at least 24 hours to ferment to just the right flavor profile. Yes, it would be easier and less expensive to bake each product right away, but then we’d just be guaranteeing great flour. Our guarantee to you is that you will get great products that start with the best ingredients.

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