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Finnriver Grain
Contact: Keith & Crystie Kisler
Address: 62 Barn Swallow Chimacum, WA, 98325
Email Address: grain@finnriver.com
Phone: 360-821-9827
About Us
Finnriver co-founder Keith Kisler grew up working with his family on their wheat farm in Eastern Washington. That land has been farmed by the Kislers for five generations and there he learned the rhythms of farm life, the way to fix a tractor, and how to work long days. Now we're glad to be continuing the grain-growing tradition of his family on the Olympic Peninsula and to offer organic grains, and stone-milled organic flours from heritage and modern varieties selected for flavor and nutrition.

Finnriver Grain works with researchers from the WSU Bread Lab and the WSU Sustainable Seed Systems Lab to trial and grow out varieties of grain that grow well in western Washington's maritime climate and in organic conditions—including spelt, wheat, barley, rye, quinoa and buckwheat.

All grains are currently grown in the Chimacum Valley and are Certified Organic, and the flours are fresh-milled to order on our traditional stone mill— a beauty of a mill made in Vermont by New American Stone Mills with their local granite, and operated slowly and gently to preserve maximum nutrition in the grains.

Keith also runs a summer hay operation, cutting unsprayed pasture grass. For more information or to purchase hay or bulk grains, contact: keith@finnriverfarm.com or call/text 360-821-9827.
Practices
All certified organic flours grown in Chimacum. Our flours are either heritage or non-commodity varieties that don't always conform to the commercial categories for baking. Our wheat flours should work well for general baking needs.