DuraGrain makes organic, unprocessed, and unrefined bread, which is low-impact and has a low glycemic index.

We start with organically grown, high quality, select whole grains. Other bakers grind grains on synthetic mills. We slowly crack our grains on natural stone mills, a technique that minimizes milling and protects the grain from over-processing. This helps the grain retain a larger amount of its nutritional components. When grain is ground, it becomes very fine and loses its genetic code. Slowly cracked grains, like ours, retain more natural, nutritional value, a quality which also helps the digestive process slow down. This is what sets our bread apart from other organic bread. Increased nutrient content and slow digestion are beneficial to a healthful, balanced diet.

Our bread is non-GMO and contains no additives at all. That means we don’t add sweeteners, stabilizers, enzymes, conditioners, refined products, or preservatives. We produce clean, natural, and healthful bread.

At DuraGrain, we don’t believe in taking shortcuts. The entire bread baking process is extremely labor intensive. It takes us up to 18 hours just to make one healthy, low impact, low glycemic loaf, and we think it’s worth it. We infuse our bread with quality, producing a tasty, healthy, baked product.

Our bakery was designed with health conscious people in mind. We bake goods for people who are obese or overweight, diabetic, underweight, or who are in perfect health and want to stay that way. DuraGrain customers love and appreciate life, and want to live longer by maintaining good health and staying in shape.