Shepherd’s Grain was born in 2003 and carries on a tradition that reaches back generations. Our growers are our owners, most of them working land that’s been in their families since the early 1900’s or before. We mix timeless values and traditions with a modern-day commitment to preserve our planet for generations to come. Sustaining our family tradition is intimately connected to sustaining the earth that enables our livelihood. Co-founders Fred Fleming and Karl Kupers envisioned a better farming model that regenerates our most precious asset, our planet. They started Shepherd’s Grain to promote no-till, direct-seed farming so they could renew and preserve the land for generations to come – theirs and yours. They knew that better soil makes for richer grain, which produces flour that bakes better and tastes better. As Fred says, when you bake with Shepherd’s Grain or support the many institutions who choose us, you “become a food activist and a disciple to save the family farm.”