Farinart launches 100% local whole-grain bakery flours from regenerative agriculture
This new range is uniquely sourced from regenerative agriculture, specifically designed to empower artisanal bakeries in their pursuit of producing carbon-neutral bread products.
CANADA – Farinart, a specialist in grain processing for the baking industry, has launched a new range of 100% locally grown whole‑grain bakery flours produced under regenerative agriculture principles.
The new line is aimed at artisanal bakeries seeking to build more sustainable, low‑carbon, and traceable bread portfolios, with all grains sourced from farms in Québec.
Farinart’s new range consists of stone‑milled whole‑grain flours made entirely from Québec‑grown grains managed under regenerative‑agriculture practices that aim to restore soil health, boost biodiversity, and reduce the carbon footprint of wheat and rye production.
The portfolio includes soft and hard red winter wheat flours, a winter rye flour, and a malted winter barley flour, all designed to support bakers in formulating breads that can be positioned as closer to “carbon‑neutral” through locally sourced, low‑impact ingredients.
By utilizing stone-milling techniques, Farinart ensures that the flours retain maximum flavor profiles and nutritional density, which are critical requirements for high-end artisanal baking.
These grains are produced in collaboration with local farmers who adhere to regenerative practices, an ecological approach focused on restoring soil health, sequestering carbon, and promoting biodiversity through methods like cover cropping and optimized crop rotations.
By working directly with local farmers, Farinart says it can offer full traceability from field to flour mill while reinforcing regional food systems and farmer livelihoods.
The company views this launch as a concrete extension of its broader ESG strategy, which emphasizes natural processes, clean‑label formulations, and a reduced environmental footprint across its bakery ingredients business.
Elisabeth Brasseur, Vice‑President of Sales and Innovation at Farinart, said the new flours give artisanal bakeries “local solutions that are fully aligned with their values,” blending regenerative‑agriculture credentials with functional performance in bread and other baked goods.
The launch builds on the company’s broader sustainability push. Earlier in February 2026, Farinart announced the launch of its ESG strategy, rooted in a continuous innovation approach aimed at improving the nutritional density and reducing the carbon footprint of baked goods through natural processes, clean-label formulations, and support for the transition to sustainable agricultural practices.
Earlier this month, Farinart diversified its capabilities to enter the baking mixes market. The company now has a dedicated production site located in Saint-Cyrille, Quebec, equipped with a state-of-the-art industrial dry blender and flexible packaging machinery for various formats (400 g, 2 kg and 22.7 kg).
This new facility will be used to produce a wide range of customized baking mixes with standardized quality at every batch.
Using sustainable, clean-label ingredients, the Farinart R&D team can create healthy, nutritious, tailor-made concentrates and ready-to-use baking mixes, including brioche bun and potato roll bases, as well as cookie, cake, brownie, muffin, pancake, waffle, and granola bar mixes.
Farinart’s bakery mixes will make it easier to address consumers’ dietary restrictions and preferences (organic, clean-label, allergen-free or vegan options).
The company has effective quality assurance procedures in place to produce blends with specific allergen restrictions: “with sesame, without soy,” “with soy, without sesame,” “without sesame and soy.”
All Farinart facilities are SQF-certified and peanut- and nut-free.
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