The Grainstead began the way most good things do, unexpectedly but with a firm belief. Good food shouldn't be complicated or filled with unnecessary things.

That simplicity is the whole philosophy. We strive to use as many local ingredients as possible, We use freshly stone-milled flour from Early Morning Harvest in Panora, Iowa . It is high-protein, freshly milled, and organic. We also source local eggs and honey for everything we make. Every item is naturally leavened and long-fermented, it's what gives sourdough its flavor, its texture, and makes it easier to digest than baked goods made in a hurry.

We're intentional about more than just what goes into the bread, it's the standard behind every decision we make. Wherever possible, we choose organic ingredients, and every recipe is built to keep the ingredient list short. No artificial dyes, no unnecessary additives, nothing in there that doesn't need to be. Long fermentation means the dough sits and develops for 8+ hours. That's a long time for anything to sit in plastic. That's why we ferment in glass and stainless steel, never plastic, unlike most bakeries that rely on plastic bins and buckets for bulk fermentation.

The Grainstead is still a small, home-based bakery. Everything is intentional. Created in small batches, for our neighbors here in central Iowa.