Producer

Lewistown Flour Co. is a farm-to-table wheat operation specializing in stone-milled flour. The Jackson family, now 6 generations in Montana, both farms and mills the wheat to bring Central Montanans the freshest and most local flour possible. 

We grow heritage 1800s variety Rouge de Bordeaux red wheat as well as golden durum wheat on the family place, in the foothills of the Judith Mountains. We are passionate about our soil and do not over-till the land. For this reason, our wheat is grown using regenerative practices but is not certified organic. We never spray Roundup to desiccate any of our wheat, and practice long-rotation cropping with mainly grass hay. For example, this current crop of wheat was planted into ground that (prior to the wheat going in) was undisturbed for 40 years. This wheat is part of the renovation of that ground, being on a short cycle of planting, and will then see the ground returned to grass hay and untilled for many more years. 

We mill our flour 100 yards from the fields where the wheat is grown. We utilize a stone and wood mill that we purchased new from Ukraine, the bread basket of Europe. To ensure food grade quality, we clean and optically color sort our own wheat before then milling, sifting, and bagging it ourselves. It is a 100% husband and wife operation to keep the small family farm going and bring local wheat to local tables.