Nice rye.
Take a bushel of organic grains harvested in the Northeast, send it through a traditional stone-milling process, and what do you get? Fresh rye flour that’s teeming with nutrients and flavor. Each sack you see is ready to help you whip up pumpernickel, crisp bread, cookies, dealer’s choice (hello, malty aroma). Oh, and the best part: You’re getting two bags here—aka, twice the goodness.
Photography by Maine Grains
Meet the Maker
Maine Grains
Maine, USA
Fun fact: In the 1830s, a single town in Maine produced more than 239,000 bushels of wheat (that’s enough for 100,000 people!). Founders Amber Lambke and Michael Sholz started the company in hopes that they could reclaim these lost roots by collaborating with everyone involved in the process—from farmer to baker. Today, their grist mill resides in a repurposed jailhouse where you’ll find them turning out the best grain around.
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