Since moving to Portland in 2010, we’ve become absorbed by the food fight for less industrial agriculture and more local food. Working in restaurants taught us about the rich economy of small-scale farms on the fringes of Portland that deliver directly to chefs each week. The choice is on restaurant owners whether they can charge enough to buy quality ingredients directly from our local producers. Our awareness of the grain revolution came after learning about meat, dairy, and vegetables. Spoiler alert: the world of industrial grains can be just as upsetting. But on the bright side are the restaurants, bakeries, market bakers, CSA bakers, flour millers, and especially grain growers who’re being critical of the status quo and incorporating healthier ingredients and processes into the norm - both for human health and our longevity on this planet.The subscription model has proved an effective way to take the waste out of food production. Our bread is packaged minimally, and delivered the same day its baked! We're glad to have you join us while we continue to hone our craft and find new ways to explore the distinct characteristics of the Pacific Northwest grain shed. Try a month and let us know what you think!Matt and ZenaArt by Vera Brosgol