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Frequently Asked Questions

Why are Heritage Grains Better?

There are so many reasons! Heritage grains are better for our bodies: think Doing good isn’t just important for the planet, its important for our own health.  Biodiversity in our environment is directly reflected in our gut biome, and we now know just how critical “gut health” is to our mental health, a strong immune system and out ability to handle a variety of diseases.  By adding diversity to our diet with foods like heritage grains which are rich in minerals, nutrients and untampered with genes, we can improve our own health and that of the planet. Plus, they just plain taste better! 

 

What grains do you use?

Buckwheat, Oat and Teff are the three grains we currently use for our flours. There are many additional heritage grains slated for future products so stay tuned!

 

Is your Oat Flour gluten free?

Yes, we use certified GF oats and oat flour in our baking.

 

Do you use gums in your baking?

NO!I have found that gums cause real problems with my digestion and this seems to be the case for many people who cannot eat gluten. 

 

Are your product certified GF?

No. We produce our foods in a kitchen that also produces products containing wheat and gluten.

 

Do you bake in a facility with other allergens?

Yes. The facility in which we bake manufactures products that contain nuts, soy, shellfish, etc.

 

Do you ship your products?

Yes! We ship within the US via UPS 1-2 day service.

 

Where can I buy your products?

Currently, our products are sold at Marona’s Market in Millbrook, NY; Quattro's in Pleasant Valley, NY; McEnroe's Organic Farm in Millerton, NY; Paley's Farm Market in Sharon, CT.

 

Can I eat the cookie dough raw?

While the dough is produced to be baked, we do use pasteurized eggs.