Farm to Flour
Welcome to Coastal Queen’s journey from the farm fields to the vibrant blooms. Explore our sourcing stories and discover the care that goes into every grain.
Our Farms
Meet the dedicated farms from which we source our grains. Each farm has its own story, passion for quality, and unique traditions. Below are the farms that contribute to our Farm to Flour experience:
Breathe Deep Farm
Location:
Claverack, NY
Number Of Years Farming:
25 years as an organic vegetable farm and
5 years as an organic grain farm
Number of staff/family on the farm:
2 family and 2 part time, 2 seasonal
Current Acres Managed:
600
Current Grains In Acres:
500
Grain Crops Grown:
Barley, winter wheat, hulless oats
Other crops grown:
Corn, Soybeans, clover, grasses, fall oats for cover
Oechsner Farms
Location:
Newfield and Trumansburg, NY
Number Of Years Farming:
Since 1986
Number of staff/family on the farm:
4 people
Current Acres Managed:
1200
Current Grains In Acres:
700
Grain Crops Grown:
Danko Rye, Warthog Wheat, Spring Wheat, Soft White Winter Wheat
Other crops grown:
Corn, occasional soybeans, rye, spring/winter wheat, clover, buckwheat
Mosher Farms
Location:
Bouckville, NY
Number Of Years Farming:
85+ years, 3rd generation
Number of staff/family on the farm:
3 family members
Current Acres Managed:
1200
Current Grains In Acres:
300
Grain Crops Grown:
Winter Wheat, Winter Barley, Corn
Other crops grown:
Strawberries, Raspberries, Blueberries, Peas, Beans, Sweet Corn, Tomatoes, Peppers, Summer Squash, Winter Squash, Pumpkins, and Soybeans.
Thrall Farm
Location:
Windsor, CT
Number Of Years Farming:
30+ years
Number of staff/family on the farm:
5 people
Current Acres Managed:
1500
Current Grains In Acres:
600
Grain Crops Grown:
Winter Barley, Spring Barley, Winter Wheat, Spelt, Emmer, Oats, Rye, Triticale, Buckwheat.
Other crops grown:
Tobacco
Morrill Dairy Farm
Location:
Penacook, NH
Number Of Years Farming:
Since 1925
Number of staff/family on the farm:
4 family members own the business, 1 family manager, 4-5 part time
Current Acres Managed:
500
Current Grains In Acres:
80
Grain Crops Grown:
Barley, Rye, Oats
Other crops grown:
Corn, grass (hay and alfalfa, legumes) all for for dairy feed
North Creek Farm
Location:
Ghent, NY
Number Of Years Farming:
20+ years
Number of staff/family on the farm:
4
Current Acres Managed:
1000
Current Grains In Acres:
150 Spring, 150 Winter
Grain Crops Grown:
Corn, wheat
Other crops grown:
Beans, hay
Peter and Hannah Martens Farm
Location:
Yates & Ontario Counties, NY
Number Of Years Farming:
Current generation 17 years, family farming the land for 54
Number of staff/family on the farm:
6
Current Acres Managed:
1900
Current Grains In Acres:
1100-1200
Grain Crops Grown:
Wheat, Spelt, Barley, Triticale, Rye, Emmer, Einkorn, Oats, Food Grade Corn
Other crops grown:
Feed Grade Corn, Soybeans, Edamame, Dry Edible Beans (6 types), Hay, Dry Peas, Red Beets, buckwheat, sudangrass
Our Grains
Our selection of grains forms the foundation of our products. Each type has distinct attributes and is sourced from trusted farms.
Hard Red Spring Wheat
This can be planted in March, April or early May depending when the soil is dry enough and fields can be prepared. This is usually lower yielding but higher in protein.
Protein & Gluten:
Known for its superior protein content and robust gluten, delivering excellent strength and elasticity.
Flour Yield:
Provides a premium milling yield with high-quality flour ideal for bread-making.
End-use:
Typically used in breads, artisan and whole grain products, where structure and chewiness are critical.
Varieties We Use:
Glenn and Bolles
Farms Where Grown:
Oechsner Farm, Breathe Deep Farm, Morrill Farm, Thrall Farm
Hard Red Winter Wheat
Planted after summer crops in late September through early November. Considered a cover crop that helps to fix nutrients in the roots system and soil. Higher yielding with less need for weed control or excessive fertilization. Harvested in early July. This is a resilient grain for the Northeast and one that we hope to keep increasing our usage of.
Protein & Gluten:
Higher in protein with stronger gluten, which makes it suitable for bread baking.
Flour Yield:
Yields a high-quality flour with balanced extraction suited for hearty, dense baked goods.
End-use:
Best for artisan breads, rolls, and various baked products that require strong dough.
Varieties We Use:
Warthog
Farms Where Grown:
Oechsner Farm, Breathe Deep Farm, Mosher Farm, Thrall Farm
Soft White Winter Wheat
As the name suggests, soft white wheat has a softer kernel compared to hard wheat varieties and contains a lower gluten overall. The berry is bright and a yellowish white, making the color of Whole Wheat much brighter than red wheats. In the Northeast, this is a winter wheat making it ideal as a cover crop but needing a bit more management than soft red winter wheats. This wheat type can be more likely to “sprout” in the field if harvesting conditions are wet, so only farms with early harvesting capability can grow this crop successfully in wet years.
Protein & Gluten:
Soft White has a higher proportion of albumins and globulins which are proteins that do not contribute to gluten formation, making doughs less elastic.
Flour Yield:
Produces a delicate, light-colored flour with good extraction.
End-use:
Primarily used in products like crackers, cakes, and noodles. Great for Whole Wheat (especially for schools) because the bran is so delicate and white.
Varieties We Use:
Harris, an heirloom variety. Frederick.
Farms Where Grown:
Oechsner Farms, Peter & Hannah Martens Farm
Soft Red Winter Wheat
Farmers in New York often grow soft red wheat in rotation with other crops such as soybeans or corn, helping to maintain soil health and manage pests. If you drive around the Finger Lakes and Western NY, you will see thousands of acres of this vital grain growing. Its soft reddish-brown kernel and lower protein content make it ideal for various baked goods and helps to lower protein and provide softness to our blends. It plays an essential role in both crop rotation practices and the baking industry, showcasing its versatility and importance to farmers and consumers alike.
Protein & Gluten:
Generally lower in protein and gluten strength, making it ideal for pastries, cookies, and cakes.
Flour Yield:
Provides high extraction rates; produces a light and tender flour.
End-use:
Mostly used for baked goods where a softer texture is desired.
Varieties We Use:
We have not landed on a single variety of Soft Red Wheat but stay tuned as we test and learn more about which varieties are our favorites.
Farms Where Grown:
Mosher Farm, North Creek Farm