Barley

Grateful to be able to manage each step; we grow, harvest, clean, and mill all of our own grain right here on our Saskatchewan farm. Working towards developing healthy, living soil — and nurtured through practices that rebuild fertility, protect biodiversity, and safeguard the purity of our food for generations to come. Our mission is simple but powerful: regenerate our soils, safeguard the future and purity of our foods, enrich our community, and celebrate the art of baking with whole grains.

When you choose our grains, you’re not just getting fresh, nutrient-rich food — you’re taking part in a cycle that restores the land, supports local food security, and honors the craft of baking.

Choosing Your Grain Form

• Whole Grain – The intact kernel, perfect for home milling, sprouting, or cooking as a whole grain. Keeps maximum freshness and flexibility.
• Whole Grain Flour – Freshly milled from the entire grain, containing all the bran, germ, and endosperm for full nutrition and flavor.
• Sifted Flour (355 micron) – Fresh milled and lightly sifted to remove some bran while keeping the germ intact. This produces a lighter texture and milder flavor while retaining more nutrition than conventional white flour.

PEARLED BARLEY

Our proprietary barley variety contains a unique high fibre content alongside the delicious flavour of homegrown barley. Pearled to perfection, these prairie pearls are perfect to add into your favourite soups or salads adding that wonderful pop of texture and nutrition. Try adding these in with your next pot of rice to add that fibre and nutrition to what would normally be a very bland side dish. Better yet, use them in place of rice or quinoa in your favourite grain bowl!

MILLED BARLEY

Barley has a natural sweetness with a mild, toasty flavor and is prized for its ability to add moisture and tenderness to baked goods. Its gluten content is low, so it’s often blended with wheat flours for bread. Pearl and hulled barley are common in soups, but our whole barley keeps all the bran and germ intact.

Best Uses: Blended breads, cookies, muffins, soups, stews, and grain salads.

Nutritional Profile (per 100g, whole grain): ~354 calories, 12g protein, 17g fiber (one of the highest among grains), excellent source of manganese and selenium, and a good source of B vitamins, iron, and magnesium. High in beta-glucans, which support healthy cholesterol levels.