The history of white bread is surprisingly emotional when you really think about it. What once began as an expensive status food eventually became a highly refined industrial staple. Along the way, much of what made grain nourishing was stripped away. When it became clear that refined flour no longer provided essential nutrients, vitamins and minerals, they were added back in through enrichment. Whole-grain flour is made by grinding the entire grain—bran, germ, and endosperm—without removing any parts. As a result, it naturally retains the fiber, vitamins, minerals, and healthy fats found in the whole grain, making it more nutritious than white flour. 

Flour has never been just an ingredient. It’s part of our everyday lives. It’s the sandwiches we pack into our kids’ lunches, the birthday cakes we bake, the muffins shared around the kitchen table, and the cupcakes that mark life’s little celebrations. These are the foods we return to again and again — foods tied to comfort, tradition, and care.

When we installed our flour mill, it wasn’t simply about producing flour. It was about intention. We wanted to mill whole grain flour in a way that honoured the grain itself — keeping the natural vitamins, minerals, fibre, and character intact. We wanted flour that looked and tasted alive, flour that brought colour, aroma, and depth of flavour back into baking.

Our goal was never to create a niche product that only a few people could use. We wanted to make a flour that parents could trust, that bakers and chefs could rely on, and that kids would happily eat — a flour that could truly replace all-purpose white flour without sacrificing taste, texture, or performance. Using our Unifine mill, we’ve been able to produce a fine, functional flour that works beautifully in everyday baking, from sandwiches to celebration cakes.

For us, this is about more than nutrition on a label. It’s about choosing food that is grown with care, milled with intention, and baked into the moments that matter most. It’s about returning to foods that nourish not just our bodies, but our families and communities too.

To better understand the nutritional story of our flour, we partnered with Regenified, a third-party organization that certifies farms and food products as regeneratively grown. Nutrient density testing on our flours confirmed something we had long believed.