Fir & Flour began long before it had a name. For the past 13 years, I've been navigating Crohn's and autoimmune challenges, and food has always been at the center of that journey. Gluten-free cooking and baking was a big part of my life for many years due to a non-celiac gluten sensitivity. However, I started paying closer attention to how different ingredients in gluten-free products affected me and questioning the long list of ingredients in a lot of the easier grab and go options out there. Which led me to do research on modern wheat and ask the question, "Why do so many people struggle with eating wheat products when our bodies were able to tolerate it just fine 100 years ago?". I eventually found heritage and ancient wheat as a possible answer - one my body actually seemed to tolerate better than modern wheat varieties and alternatives.
My background has shaped my curiosity and drive. I have a degree in Dietetics and have worked on hospital dietary teams and in kitchens as a prep chef. I spent a lot of time questioning the quality of the food in the hospital, this is supposed to heal people, options packed with preservatives and dyes? Where's the fresh food and quality whole grains? I have also spent some time working in natural resources and urban forestry serving communities and teaching the importance of taking care of our tree canopies and soil. Overall, these experiences taught me how deeply nourishment is connected to the quality of our soil and the way our food is grown and have shaped my commitment to simple intentional ingredients. For me, Fir & Flour is another way I get to care for and serve my community through food.
Fir & Flour is intentionally small batch, to ensure quality for my customers and to make sure I can be my best for my family. I have sweet little family who encourages me move toward my aspirations and am working on obtaining my bachelor's degree. Life is busy! At its heart, Fir & Flour is about nourishment, and it is entirely a passion of mine to bring nourishing staples to the community.
As the bakery grows, I plan to expand into delivery to make heritage-grain staples even more accessible to our community. I'm grateful you're here and excited to bake for you!
I bake with organic heritage wheat from Sunrise Flour Mill in Wyoming, Minnesota. Their unifine-milled flour comes from pre-1950s grain - varieties that existed before farming shifted toward high-yield hybrids, synthetic fertilizers, and heavy chemical inputs. As agriculture changed, production increased and wheat became stronger and more uniform for industrial baking, but much of its original integrity was lost.
Heritage wheat has a gentler gluten profile, is often richer in micronutrients and hasn't been bred for extreme strength. Many people with non-celiac gluten sensitives find it easier to digest because it's closer to the grain our bodies have known for generations. Sunrise Flour Mill's grains are organic, never bleached or bromated, and grown without synthetic fertilizers, pesticides or herbicides.
Each Fir & Flour loaf is cold proofed for 16+ hours to break down gluten and phytic acid, increase mineral availability, and support steadier digestion. I use simple yeast with no additives or enhancers, and the process allows me to use 60% less yeast than a standard recipe. Because heritage wheat is more delicate, i hand mix and knead every batch, creating bread that's a little denser, more flavorful and filling.
Everything i bake is made with intention and sourced with care. I use honey and maple syrup instead of refined sugars (the only exception is Enjoy Life chocolate chips), local and organic ingredients where possible, keeping every recipe focused on whole, digestible, land-rooted ingredients.
Disclaimer: Heritage Wheat is still Wheat. It is not intended for those with Celiac Disease. Many people with non-celiac gluten sensitivities have claimed they are able to tolerate heritage wheat better than modern wheat.