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Artisan Grain Collaborative

@artisangraincollab

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Farmers, millers, maltsters, bakers, chefs, brewers, distillers, food manufacturers, researchers & advocates strengthening the Midwest grainshed.

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The Crumb 🌾 October 2026 - AGC's Barnstormers, #localgrainchampion patches, and more —> read at link in bio —> by @artisangraincollab

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14 hours ago

Do you champion local and regional grains? - Learn how to get one of these fun #localgrainchampion patches to let the world know! --> Link in bio --> by @artisangraincollab

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8 days ago

Who doesn't want to spend less time shopping? AGC member @city_vittles wants to make shopping for local foods easy for their Cincinnati-area customers. Erik is also committed to helping tell stories from the farmers and makers—

“Grains grow really well here in Ohio and they're also shelf stable products,” says Erik. He visits farmers to hear news of the crops and the land. Delivering such information to customers is a part of how he views his job as a retailer, and he’s glad to have it straight from the source. Erik knows that he’s distributing more than food.

Learn more at graincollaborative.com/notes-from-the-grainshed/member-feature-city-vittles [LINK IN BIO-->] by @artisangraincollab

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23 days ago

Our latest #memberfeature digs into the dedication, drive, and innovation from @city_vittles in curating a fantastic collection of local foods for folks in and around Cincinnati, first for the Westwood Farmers Market and now for their new brick and mortar store, featuring online ordering for curbside pickup.

It started with a mini-grant program that sought to better Cincinnati neighborhoods. Erik and Allison applied to start a farmers’ market, explaining that “This would be a good way for us to begin meeting the customers in our area, and to find vendors and producers in our region, and start to build connections between the two,” says Erik.

What became the Westwood Farmers’ Market serves an area that has plenty of fast and convenience foods. A lot of people were excited to have this alternative, and soon, Erik saw the gap in staples at the market. To meet that need, he started the City Vittles booth—a pantry booth of grains and shelf-stable foods all made in Ohio.

City Vittles offers products from several AGC member, including @shagbarkmill , @localmillers , @ohiotillfarmstead , and @branstratorfarm 🤩

Check out the full article on our blog (LINK IN BIO):
graincollaborative.com/notes-from-the-grainshed/member-feature-city-vittles

#artisangraincollab #grainsinaction #regionalgraineconomy by @artisangraincollab

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25 days ago

The Crumb 🌾 September 2026 - Do you know @city_vittles ?? + more good grain chain news to check out - read at the link in our bio --> by @artisangraincollab

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a month ago

A bakery working directly with a farm to source the grain they use to craft artisan breads and pastries is not the norm — and definitely not the simple way to run a bakery — but it IS optimal! It marks dedication and care for quality ingredients and transparency in knowing HOW the grain was grown, as well as respect and appreciation for the farmer's skill.

If @fieldandfire is your baker, you're lucky to be part of a wonderful #grainchain starting with @melodybeefarms . Shelby and Julie Kibler a working so hard to run Field & Fire the best way they can, and that includes farm visits!

To learn more about Shelby's background with @zingermansbakehouse and how @breadbakersguild has helped him, click over to the full article [LINK IN BIO]:
graincollaborative.com/notes-from-the-grainshed/member-feature-field-fire

Photo: a Field & Fire field trip to Melody Bee Farms

#grainsinaction #regionalgraineconomy #FieldToTable #knowyourbaker by @artisangraincollab

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a month ago

Did you catch our #memberfeature of @fieldandfire in August?
We've got you covered—here are some key snippets:

Field & Fire is a Michigan bakery and café that mills local, organic grains and bakes in a wood-fired oven. Focused on local ingredients and natural leavening, their goal is to make flavorful, healthy food while fostering a good workplace. More than 50 employees make their three locations hum: a café, bakehouse and the flagship retail space, which opened alongside the Grand Rapids Downtown Market in 2013.

“We were solidly committed from day one to sourcing all organic flours, and have maintained that through the years,” says Shelby Kibler, who owns the businesses with his wife, Julie.

In 2021, they partnered with nearby farmer Josh Nobel of @melodybeefarms (now also an AGC member), which is only 20 miles away. The pursuit has brought new curiosity and vigor to the bakery and mill. “Josh and his team grow all the wheat, rye, and spelt we can use, and we are constantly looking to grow and nurture this relationship,” says Shelby.

To learn more about Shelby's background with @zingermansbakehouse and how @breadbakersguild has helped him, click over to the full article (LINK IN BIO):
graincollaborative.com/notes-from-the-grainshed/member-feature-field-fire
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Photos courtesy Field & Fire; Josh Nobel of Melody Bee Farms shown in last image!
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#grainsinaction #regionalgraineconomy #FieldToTable #knowyourbaker by @artisangraincollab

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a month ago

To say our From Seed to Slice: Ohio field trip was eye-opening & inspiring would be an understatement.

On Monday, August 24, farmers, millers, and bakers from 7 states came together to explore Southwest Ohio’s regional grain economy.

We started at @goodhandsbreadco in Dayton, where Owner & Founder Andrew Fisher led attendees through his bakery, which is known for its rustic sourdough breads made with locally grown and milled flours.

We then got a behind-the-scenes look at @dorothylanemarket’s extensive bakery program, and Baker and FSQA Officer Greg Tyzzer showed us how the team scales regional grains into high-volume production.

Our final stop took us to @branstratorfarm in Clarksville, where we met fifth-generation farmer and miller Jon Branstrator, who grows heritage grains using regenerative practices and mills them on-site — supplying flour directly to both Good Hands and Dorothy Lane.

We are so grateful to @elena.gutibyrne of the @artisangraincollab, our partner for this trip, Dorothy Lane Bakery for sponsoring our wonderful lunch, our Guild Ambassador & Board Member, Ashwin Rao, the local businesses that welcomed us into their spaces, and the attendees who traveled near and far.

Next up: We’re headed to Virginia’s Shenandoah Valley on Tuesday, September 22 for From Seed to Slice: Virginia — link in bio to register (limited space available)!

#BreadBakersGuild #DaytonOhio #ClarksvilleOhio #RegionalGrains #ArtisanGrainCollab taken in Ohio by @artisangraincollab

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2 months ago

Our Dinner + Drinks series is back! On September 25th we’re highlighting @artisangraincollab, a network that works to create a diverse regional grainshed in the Upper Midwest built upon regenerative agricultural practices that steward the health of communities, local economies, and natural resources. 🌾⁠
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The evening will begin with cocktails and appetizers with Artisan Grain Collaborative’s Network Engagement Director, Sarah Elliott, and Granor's Lead Baker, Jill Morgan before a three-course family-style meal in the Greenhouse that showcases the grains and crops grown at Granor Farm. ⁠
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🎟️ Each ticket includes a $50 donation to AGC, head to the link in our bio for more information about the evening and to purchase tickets.⁠
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#SWMichigan #HarborCountry #DinnerAndDrink #FarmtoTable by @artisangraincollab

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2 months ago

What a wonderful day connecting with bakers, millers, and farmers from across the Midwest!

I had the pleasure of being part of @breadbakersguild’s From Seed to Slice: Ohio Field Trip here in Dayton, with participants from Ohio, Kentucky, Michigan, Wisconsin, Indiana, New Jersey, and Texas.

A huge thank you to our wonderful hosts at @goodhandsbreadco, @dorothylanemarket, and @branstratorfarm for opening their doors and sharing their stories, knowledge, and passion with us.

And a special thank you to @elena.gutibyrne of @artisangraincollab for all her support in making the tour such a wonderful experience!

It was inspiring to see the connections being built across the regional grain economy. I’m proud to be part of this community! by @artisangraincollab

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2 months ago

Pouring rain and thunder could not deter this crowd from leaning in to hear Rooster Milling operators and farmers Andy Rowntree and Graham Adsit share their experiences and wisdom at Friday’s Midwest Kernza Harvest Field Day in East Troy, WI. We had a full tent! About 80 people attended for presentations, field tours, equipment demos, lunch and beer. taken in East Troy, Wisconsin by @artisangraincollab

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2 months ago

Meet some of the faces behind Ohio’s regional grain economy!

With From Seed to Slice: Ohio just days away (Monday, 8/24), here’s a closer look at the three guides leading us through the day.

𝐉𝐨𝐧 𝐁𝐫𝐚𝐧𝐬𝐭𝐫𝐚𝐭𝐨𝐫 - Fifth-generation farmer & miller at Branstrator Farm, established in 1821 and based in Clarksville. Jon grows heritage grains, like Red Fife wheat, using regenerative practices and mills on-site using a New American Stone Mill, supplying flour directly to both Good Hands Bread Co. and Dorothy Lane Market. He’s also a founding partner of The Ohio Grain Hub, a network of farmers connecting buyers with regionally-sourced heritage grains.

𝐆𝐫𝐞𝐠 𝐓𝐲𝐳𝐳𝐞𝐫 - Baker and FSQA Officer at Dorothy Lane Market, an award-winning specialty grocer with an extensive bakery program. Greg has spearheaded DLM’s local grain movement, transitioning more than 30% of the company’s grain ingredients to local sourcing - partnering directly with Ohio farmers to grow heirloom & heritage grains, which are milled farm-side specifically for DLM’s breads

𝐀𝐧𝐝𝐫𝐞𝐰 𝐅𝐢𝐬𝐡𝐞𝐫 - Founder of Dayton-based Good Hands Bread Co., known for its rustic sourdough made with locally grown and milled flours. After five years selling bread at farmers markets, Andrew opened his brick-and-mortar in the historic Dietz Block Building at the end of 2025. He’s passionate about working with local farmers, millers, and bakers and enjoys teaching and sharing practical ways other craft bakeries can incorporate local grains into everyday production

Together, they give insight into Ohio’s regional grains economy, from the perspective of a smaller bakery to a bigger establishment, and from the farm itself. This field trip is presented in partnership with Artisan Grain Collaborative

🔗 Link in bio to register (only 4 spots left)!

𝐄𝐯𝐞𝐧𝐭 𝐃𝐞𝐭𝐚𝐢𝐥𝐬:
From Seed to Slice: Ohio
Monday, August 24
9:45 am–5:15 pm ET
Trip starts at Good Hands Bread (527 Wayne Ave, Dayton, OH 45410)
Members - $125 | Non-Members - $135

#BreadBakersGuild #DaytonOhio #ClarksvilleOhio #RegionalGrains #ArtisanGrainCollab taken in Ohio by @artisangraincollab

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2 months ago