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While our ingredients are naturally free of gluten, our facility is intentionally so. (And we’ve got all the certifications to make sure you feel fully confident that our foods are safe for you to eat!)
Karen didn’t start this business because gluten-free diets were trending — she started it to fill a real need in her own life.
As a former bread-baker, dairy-farmer, and award-winning cheese chef, she always had a deep love for food.
So when she learned she needed to reduce gluten from her diet, she started looking for delicious gluten-free crackers to pair with cheese.
Not finding anything on the market with the right mix of taste, texture, and healthy ingredients, she decided to create some for herself.
Karen’s love of slurping soba noodles in Japan (soba = buckwheat!) led her to play with buckwheat flour in her home kitchen in Maine...
And soon she realized she could do better by people who need to cut gluten from their diet, and make them nourishing foods that truly taste good — all with buckwheat as a base.
On it’s own, buckwheat is a nutrient-rich superfood. But unlike a lot of other gluten-free base-ingredients, it’s naturally flavorful — which means it doesn’t need a bunch of added, artificial flavors or fillers to taste great.
AND, as a regenerative crop, buckwheat is good for soil health and helps create sustainable farming practices.
There are a million and one reasons to bring buckwheat to your table — it’s good for you, good for the earth, and simply delicious!
...care for our customers, our team members, our small farmers, and for the soil beneath our feet.
We use only the best buckwheat in our products, from farms like the Bouchard Family Farm in Maine. What started as a small business in their kitchen has grown to fill a 10,000 square foot building and 6 generations of Bouchard farmers.
