The Farmer's Wheat, the Baker's Flour
At the mill, wheat is transformed from a farmer's crop to a baker's ingredient. The closer these two ends of the bread line work, the better the wheat, the flour, and the bread. And while Henry Miller wrote that "When the bread is bad, the whole life is bad," the converse of that is also true, that when bread is good, life's pretty good, too. At Heartland we strive to close the distance between High Plains wheat farmers and craft bakers everywhere, and to contribute in our small way to better life and better bread for farmers, bakers, and everyday bread eaters.
Our wheat varieties are selected and bred to produce good crops under the unpredictable and sometimes harsh conditions of the Bread Basket. These same wheats must also mill into good flour and bake into good bread of diverse sorts, from sandwich loaves to ciabatta, from 100% whole wheat to creamy-white baguettes. There are wheat varieties that do well in the field, but not so well in the bakery, and vice versa. We look for wheat that performs well in both field and oven.
We have long been developing relationships with farmers who grow grain to the exacting standards of our customers and our third-party certifying body. These men and women are the foundation of our quality. Their knowledge, experience, and hard work are evident in every bag of Heartland flour and in the outstanding baked goods of our customers.
We grow and buy certified organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities. We produce and sell certified organic flour because we believe that our ultimate customer, the bread eater, expects and deserves the safest and most healthful food possible, as well as an opportunity to choose an agriculture that fosters human and natural communities.