History of
Ancient Grains

Origins of Heritage Grand’s
Ancient Grains

Heritage Grand invests in biodynamically growing ancient grains on its farms in Europe, sustainably sailing the grains to the US, where they are milled onsite at the bakery and used to make baked goods that are better for you and the planet.

Due to a growing awareness of the connection between public and environmental health, Heritage Grand is reviving interest in ancient grains by investing significant resources in growing them, specifically Population Wheat, in France and Belgium using time-honored, regenerative farming practices. These ancient grains are the cornerstone of the Heritage Grand menu offerings.

The Population Wheat grown by Heritage Grand is made up of fifteen varieties of ancient grains. The mix of grains is continuously changing based on how each seed grows each season, resulting in a diverse, ever-evolving flour that imparts superior flavor, better nutritional value and improved digestibility, as well as demonstrating a commitment to environmental stewardship.

The ancient grains are shipped to the United States by sailboat under wind power, then milled on site in a granite Astrie Mill that gently removes the bran and shaves the remaining kernel, resulting in a superior, healthy flour. This ancient grain flour is used in many menu items, making them more flavorful, nutritious and sustainable.

Heritage Grand leverages artisanal growing practices to create flour made from ancient grains that sets its menu offerings apart from other New York City restaurants and bakeries. The meticulous care taken with the growing, shipping and on-site milling of the ancient grains speaks to the level of commitment that the Heritage Grand team has to creating baked goods and menu items of unparalleled quality.