19. May, 2025.
I so appreciate being able to buy such wonderful, thoughtfully produced grains from you, and use them almost daily in some form, whether it be pancakes, bread, pasta, muffins, etc.
Tami T.
17. May, 2025.
Thank you so much for your recommendations...I have been baking sourdough bread with your Old and Ancient. This flour has been a game changer for me. I am so grateful to Jen with Rustic Sourdough who recommended You and your flour. Also am excited to know I can try baking sandies with this flour, yay! Thank you for your recipe. This delights me!
Meg E.
12. May, 2025.
Just a quick note to say how much I and my bread nerd buddies have enjoyed the pumpernickel flour. Even using it in combination with standard bread flour and a bit of other whole wheat flours, the distinctive rye flavor comes through strongly. The texture is very nice and chewy and it’s a joy to bake with. Many thanks once again to Conservation Grains, especially in these ‘interesting times’!
Ellie & Orion H.
17. January, 2025.
I just wanted to tell you how much I love baking with Snowgoose, it's my favorite so far. Wow does it create the most beautiful color, and I've started blending it with a coarse-ground semolina and it makes the best match.
🌾❤️We’d Love to Hear Your Baking Story ❤️🥖
At Conservation Grains we mill more than flour: we help fuel family recipes, neighborhood bake sales, and that first-loaf thrill when the crust cracks just right. If our grains have found their way into your kitchen, we’d be honored to hear how they performed and what they became.
Sharing a few lines (or a full saga!) helps three ways:
- It guides other bakers. Real-world results—good or bad—tell future customers what to expect.
- It keeps us honest. Your feedback is our R&D lab; we tweak varieties, grind settings, and packaging based on what you report.
- It supports local grain economies. Testimonials convince cafés, schools, and co-ops that regional flour works.
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