Welcome to Grain story Bakery

Originating from Turkey, Mennonite immigrants who were fleeing from Russian persecution brought wheat to the US back in the 1870s. They settled in Kansas because it had the right environment to grow the wheat. It became one of the dominant wheat in the United States.

​​It is believed to originate from Urkraine. A Scottish born Canadian farmer named David Fife received some seed through a friend in Glasgow, Scotland. Red Fife was distributed throughout Canada by the 1860s and stayed popular for 40 years.

Named after a region of Italy where it originated from. Rye has been an important grain in Europe because it grew well on poor soil. Rye became a staple in northern and eastern Europe due to its natural tolerance for cold, wet climate.

Spelt or Farro Grande. This winter spelt is originally from Switzerland. Spelt has been grown as early as ancient Bible time. Spelt have been gaining popularity due to better flavor and digestibility compared to modern wheat..

An ancient relative to Durum wheat. It is believed to be grown at the Fertile Crescent from the ancient times. The name khorasan comes from the region where it originated from. It is known for its rich flavor with high nutritional values.

Einkorn or Farro Piccolo. It is widely regarded as the first wheat that humankind ever cultivated. Einkorn is getting more popular due to its superior taste, nutritional value, and digestibility.

A soft red winter that was developed by the Pennsylvania Agricultural Experiment Station. It is selected and crossed between Valprize and Nittany wheat. It was made in 1933 and the final selection was made in 1939.

The spelt sample was collected by the USDA from the region of Stalden, Switzerland. The name Stalden was given by Monica Spiller. She revived this variety through the help of the University of California. She recommended this variety to us because this spelt had a naturally better genetic elasticity that bakers loved.

An ancient heritage wheat that originated between the Jammu and Kashmir region of India. A sample was collected

for the USDA, from a landrace wheat field in Ganderbal, by Harry Vaughn Harlan, on

June 17, 1923. This selection has been maintained in the USDA small grains collection since its original selection in 1923. This variety was revived by Monica Spiller in the United States.

Heritage wheat originated in Britain but later adapted to the French dating back to the mid 1800s. The French bakers loved this variety for a long time and commonly used it as baguette wheat.