Arcadian Prairie
One standard,
many grains.
A growing range of quality grains for bakeries and distilleries, every lot held to the same bar.
How we judge every lot
Every lot, of every grain, gets measured, and every bag will carry a milled-on date. We'll share the numbers.
MoistureDry enough to store and mill without spoiling.
ProteinA key number for how a flour behaves in dough.
Falling numberChecks for sprout damage, which bakers watch closely.
Test weightHow plump and dense the grain is.
Mycotoxin screeningStandard safety checks buyers expect.
Field-level traceabilityEvery lot tied back to where and how it was grown.
Our first crops are harvested and in testing now. Results will be posted in Research as they come in.
The range
We're building it crop by crop, and the bakers and distillers we work with help decide what comes next.
First crop harvestedEinkornGolden flour, gentle gluten, sweet and nutty.Learn more
First crop harvestedEmmerEarthy and rich; a long history in bread and beer.Learn more
NextHard redThe everyday bread wheat bakers already lean on, grown to the same standard as everything else.
What do you need?
Bakeries and distilleries: tell us the grains you use and the ones you wish you could source better. We'll be in touch as our first crops are cleaned and tested.