At Grains, we know that the best bread and pastries begin with the highest quality flour. And we take ownership in every phase of our bread cycle. We use our own seed, plant it, nurture it to golden maturity, harvest it, store it and mill it.
Commercial bakeries buy wheat and flour from large corporate grain companies that use mix a variety of types and grades of wheat—both good and bad—to make it as cheap as possible. But at Grains of Montana, we grow all of our own wheat and have it specially milled just for us. That means that we are able to consistently produce high-quality flour with the moisture content and elasticity that’s ideal for bread baking.
And just as important as what our bread does contain is what it doesn’t.
Things like ammonium sulfate, azodicarbonamide, L-cysteine hydrocloride and our favorite, diacetyl tartaric acid ester of mono-dyglycerides. These are just a few of the ingredients listed on the labels of bread you see in any grocery store and even in some bakeries.
Most bakeries use chemicals to keep their bread fresh on store shelves, retard mold and gift it a longer shelf life. They also use them to create bases—essentially box mixes that—that hide mistakes, speed the bread making process and allow untrained bakers to create their bread.
We produce only artisan breads, made from scratch without fillers or stabilizers, by people skilled in the art of baking. We give every dough the time it needs to ferment properly—at least 12 hours—and let it rise naturally. This process gives our bread its hearty texture, naturally savory taste and homemade goodness.
And that’s something that Diacetyl Tartaric Acid Ester of Mono-Dyglycerides just can’t do.
Grains of Montana. Fresh-baked goodness from our family farm
to your family table.