Field to bakery: franchise finesse

A grain of wheat is not just a grain of wheat. If the objective is to create the best flavor and texture and also that quality the French refer to as "je ne sais quoi," one must begin with the very basic cultivator's elements of seed, sun, rain, planting and harvesting. The Grains of Montana bakery franchise does just that. We grow high-quality Spring Wheat right here beneath the blue skies of Montana by rotating crops to optimize protein content, because we know that the best wheat grain makes for the best wheat flour. When you have the best wheat flour, you're able to make true health food. Franchises that are built around the concept of feeding the "whole" customer focus on whole grains, with a deft eye on the complete process that takes those whole grains from a fertile field in March all the way to a scrumptious loaf of Ciabatta bread in the hands of the customer on a chilly November morning.

Baking health food franchises

Time is everything here. Though customers will find quick service, they aren't going to get fast food. Our bakery franchise bread, for example, is made slowly. Once the flour we've grown and milled reaches the bakery, it's transformed into dough for our baked items like our popular pizzas or the finest hamburger buns, but not right away. Unlike most chain franchises, we take our time: every ounce of dough in our bakery has to wait a good 24 hours before baking. With this degree of fermentation, our baked goods become finely textured, beautifully flavored, perfectly ready to become the rolls, scones, loaves, crusts and buns that make them whole health food. Franchises like ours know just what kind of waiting is important and Grains of Montana customers have enjoyed the results.