Our goal is to promote local grain agriculture that allows smaller, local farmers to sell a high quality product directly to consumers and bypass the commodity grain market.

The Brandt Family Farm is a diverse grain farm supporting three generations. David Brandt has operated the farm for over 5 decades. Located in the gently rolling Appalachian Foothills, the Brandt Family Farm has practiced and promoted regenerative agriculture for half a century. His son Jay and wife Ann returned to the area in 2014 to run the cover crop seed business and help on the farm. Jay and Ann’s adult children Christopher, Isaac and Therese have joined the farm and seed business and are adding their contribution into the maintenance and growth of the diversified family business.

Regenerative Agriculture refers to using farming practices that focus on improving soil health by moving carbon from our atmosphere into our soils, where it can be a net positive for our planet instead of a net negative as a greenhouse gas. Taking a holistic look at the land, regenerative farms apply various principles with the goal of making the land more productive and biodiverse over time. These principles include minimizing the disturbance of the soil and integrating cover crops and animals. This improves the organic matter (anything living or that once was living) in the soil which reduces soil erosion, and improves water retention, plant health, crop yields, biodiversity and more!

David Brandt began no-till farming in 1971 and has been using cover crops since 1978. David has received numerous awards for conservation practices, including the Ohio Conservation Educator Award from the Ohio No-Till Council, Ohio State University South Center's Supporter of the Year, Ohio Agriculture's Man of the Year, the Ohio Farm Bureau Federation Distinguished Service to Agriculture Award, and Ohio NRCS Soil Conservationist Partnership and State Volunteer Awards.

Soft Red Wheat flour is a low to medium protein wheat with soft endosperm used to make cake flour or pastry flour. Aside from cakes and pastries, it has excellent baking characteristics for crackers, cookies, flat-breads, and Asian-style noodles.

Stone ground flour is superior to conventional white flour in both flavor and nutrition. Unlike white flour it conains the wheat germ which is the most nutritious part of the grain. It also contains bran that is high in minerals and fiber.