Flour, Water, Salt & Time
Founded by master baker Arthur Morrow in 1994, Morrow & Grain began with an uncompromising philosophy: that true bread requires patience, stone-milled whole grains, and a living wild fermentation culture.
We work exclusively with certified regenerative organic farmers across the Pacific Northwest who grow ancient heritage wheats—Einkorn, Red Fife, and Khorasan—milled fresh in our stone mill every Tuesday and Friday.
The 4 Morrow Principles
- Living Sourdough Starter: Our mother starter "Aveline" has been refreshed continuously for 32 years.
- 36-Hour Cold Proofing: Slow maturation breaks down gluten and phytic acid, unlocking bioavailability and profound flavor.
- Stone-Ground Flour: Low-temperature stone milling preserves germ oils, enzymes, and essential vitamin E.
- Zero Commercial Additives: Never any bromates, artificial conditioners, or active dry baker's yeast.