Shepherd's Grain

Exceptional flour starts with exceptional farming. That's why Shepherd's Grain partners exclusively with certified regenerative growers who are committed to soil health, no-till farming, crop diversity, and producing premium wheat.

Combined with identity-preserved sourcing and expert milling, our approach delivers consistent performance while supporting a more sustainable food system, one harvest at a time.

Our growers are at the heart of everything we do. Their dedication, knowledge, and care for the land shape every harvest.

From wheat selection to harvest, every step matters. Shepherd’s Grain flour reflects the care and consistency built into every acre grown by our farmers.

Bakers rely on dependable performance. Our flour is crafted for consistency, batch after batch, bake after bake.

No-till farming, crop rotation, and soil stewardship are helping build healthier ecosystems and more resilient farms season after season.

At the heart of Soda Springs, Idaho, Torgesen Farm represents the steady commitment and care that defines regenerative agriculture. Through thoughtful land stewardship and season-to-season dedication, the farm focuses on building soil health, supporting long-term productivity, and growing wheat with consistency and integrity.

Farms like Torgesen are an important part of the Shepherd’s Grain network, where every field reflects a respect for the land, the environment, and the future of farming.

From seed selection to milling, every step is handled with precision to ensure high-quality flour for every baking need.

Quality starts long before the pies hit the ovens! 🌾 • We use @shepherdsgrain flour exclusively, which is sourced from regenerative till-free family farms in the PNW. Better flour makes better dough, and better pizza! 🍕 • When we say quality ingredients, we mean it. Come experience the difference! 👀🔥#woodfiredpizza #regenerativeagriculture

Every field is managed with care and responsibility. Our growers focus on leaving the land healthier than they found it, for future generations and future harvests.

Great baking doesn’t begin in the kitchen, it begins in the field. Carefully grown wheat leads to flour you can trust in every recipe.