Whole Grains and Beans

Kabuli Chickpeas

"Grown without chemicals by Christie Whelan near Moose Jaw, Saskatchewan. Kabuli Chickpeas are nutritional powerhouses loaded with fibre, protein and nutrients. Kabuli’s are known for their large size, creamy colour and smooth coat. When soaked and boiled, these dried pulses cook up tastier and creamier than their cousins from a can."

French Lentils

"Organically grown by Dwayne Woolhouse at Crestview Organic Farms near Assiniboia, SK, and by Will Robbins in Laura, Saskatchewan.

First cultivated in the Haute-Loire region of south-central France, French lentils are known for their peppery flavour, slate-blue and green colour and firm texture. They hold their shape well, making them the go-to lentils for soups and salads. Like all legumes, French lentils are packed with nutrition and are an excellent meat alternative."

Laird Lentils

"Grown by Bob Wallace at Aldor Farms in southwestern Saskatchewan.

Lairds are the stars of the lentil family. First cultivated at the University of Saskatchewan in the late 1970s, the laird lentil kickstarted the Canadian pulse industry we have today. It’s an evolution of a crop first grown more than 20,000 years ago, and now it’s the gold standard of lentils, big and green and packed with essential nutrition."

Wheat Berries

"Number one grade Hard Red Spring Wheat from Will Robbins in Laura, Saskatchewan. 

High in protein, Red Spring wheat is the go-to grain for bread baking flour, but also cooks nicely for salads and soups. Red Spring wheat accounts for the majority of wheat grown in Canada — and has garnered a reputation internationally for its superior milling and baking qualities. Mill it, sprout it, soak it, or boil it whole."

Flourist is committed to working exclusively with Canadian family farms and bypasses the traditional commodity market by sourcing premium quality grains and beans directly from these farmers.