Heritage Grains

Flour may seem like a simple ingredient to most, but for us, it’s the cornerstone of an extraordinary loaf of bread—a journey that led us to the annals of Canadian history.

In the early days of settling the Canadian West, a dilemma arose. The wheat varieties thriving in Ontario were ill-suited for the shorter growing seasons of the prairies in Alberta, Saskatchewan, and Manitoba. The quest began for wheat that could withstand the colder climates and still produce top-notch flour for baking. The answer was found at the Dominion Agricultural Research station in Agassiz, BC, where Marquis Wheat was born. A hybrid of early-ripening Indian wheat, Hard Red Calcutta, and Red Fife, Marquis Wheat revolutionized Canadian agriculture and quickly became the go-to grain for farmers across the prairies and northern U.S.

However, post-World War II advancements in plant hybridization led to Marquis Wheat being overshadowed by newer, higher-yielding strains. Over the years, the unique qualities of traditional wheat varieties were altered due to intense hybridization aimed at boosting crop yields.

In 2009, we stumbled upon a treasure—a few rare seeds of the original 1904 Marquis Wheat strain, preserved in the archives of the Canadian Central Experimental Farm through the Alberta Garden Conservancy. Intrigued by its legendary baking qualities, we became captivated by the idea of crafting artisan bread using flour from this nearly forgotten wheat.