Folks might buy Weatherbury Farm flours the first time because they are healthy — but they continue to buy them because they just taste better!

Like many fine wines, we consider our flour an “estate flour” as everything from putting the seed in the ground to putting the flour in the bag is done here at Weatherbury Farm. 
The fertile silt loam soil of our rolling hills contributes to the character and flavor of our grain. The products from our farm have their own terroir unique to our corner of southwest Pennsylvania.
At Weatherbury Farm we plant the seed, we nurture it, we harvest it and we grind it into wholesome flour for you.

Our flours are ground slowly and at a low temperature in our stone mill. This allows
the natural proportions and quality of the grain’s vitamins, minerals, oils and fiber to be preserved in our whole grain products. In our sifted flours, most of the bran is removed but nothing is added.

Because we are only grinding our own grain, each product will be milled from the same variety and lot of grain each year. This means our flour will have consistent and predictable baking characteristics throughout the year.
Our farm is certified organic and inspected annually by Pennsylvania Certified Organic. Therefore, we use absolutely no GMOs,
no herbicides, no pesticides, no fungicides or synthetic fertilizers. Our grain is nourished with compost, manure and green manure cover crops, which enhance our grain’s nutrient density.
Additionally, our mill has been inspected by the Pennsylvania Department of Agriculture, insuring that we adhere to safe food handling practices.