Bien Cuit is committed to sourcing practices that support regenerative agriculture and the farmers practicing it.
We use flour from small, regional mills and farmers whenever possible, and are working to build the networks and distribution channels that make access to local agriculture possible.
Bien Cuit uses “transitional organic” flour from the Quebec mill Les Moulins de Soulanges.
Grain farmers who are mid-transition receive prices comparable to certified organic, offsetting the expensive three-year process of converting to organic production.
Happy farmers, better flour, amazing food.
New York State’s northernmost region is also one of its most productive agricultural areas with more than a million acres currently in use.
Since 2008 Kevin Richardson, President of North Country Farms, has been milling wheat grown within a 300-mile radius of his Watertown mill.
We’re proud to use wheat grown and milled in New York State as part of the flour mix for our breads.