On Kickstartyou
On April 9th, check out https://www.kickstarter.com/projects/ryebrome/brome-taste-europes-forgotten-grain
We believe in better flour that is local!
We grow from our own seeds, harvest and grind in a stone mill on the same farm. As local as it gets!
It all starts with the grains which is sown on the plot using old, proven methods and grows during the summer without poison or artificial fertilizer.
The bright summer nights make them grow fast!
In the fall, it is harvested on a dry day and taken to the dryer. After the grain has dried, it is then cleaned in the cleaning machine and is ready for milling.
The grain is then ground in a stone mill and sieved or used as whole grain flour.
Our history
From ear to loaf – from sowing to harvesting to milling to ensure you get the best and most local flour! We are proud to preserve traditions for the future
Cultivated diversity
At home on the farms, a great diversity of cultivated grains is grown, sometimes over 100 populations/varieties!
Here you can find the preservation of unusual varieties such as Naked wheat, Jämtland wheat, Ångermanland winter wheat, Rye wheat, Spelt wheat, Ardennes wheat and lots more! Feel free to come by in the summer and learn more on a field trip with Lars.
Cultivation and knowledge go hand in hand
Every year we invite more people to learn more about our cereals and how to grow and use different varieties. Experimental fields with smaller areas of different types of cereals are displayed. Maybe you want to know what might be suitable for growing at your place? Through the Allkorn association for cultivated diversity of cereals, many Swedish cultural cereals, old varieties, that would otherwise have been lost, are preserved.
Please join us this summer 2025 on a field trip!
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