The long way, on purpose.
Great Harvest still believes in pure, simple ingredients, baking everything from scratch, and fresh-milling 100% whole grain flour every single day.
Baking from scratch was the norm for our parents, grandparents, and great-grandparents. They cared about food tasting great and nourishing their families. So do we.
As the world turned to cheaper, easier, less time-consuming methods — removing the handmade, healthy element of baking — Great Harvest didn't. We still believe in our traditional, time-honored bread-making process because it naturally develops flavor and texture instead of relying on additives.
Over the years we've adapted to our customers' wants and needs, offering great-tasting products for many diets. But one thing stays certain: Great Harvest bread is truly one-of-a-kind. Simple. Handmade. Wholesome. Tasty.
The whole grain difference
Milling our flour daily keeps it whole — and you'll love how it makes you feel.
- 1
Fresh-milled every morning
We stone-mill premium whole wheat in the bakery each day, keeping all the protein, fiber, vitamins, and minerals the kernel naturally provides.
- 2
Five simple ingredients
Our signature Honey Whole Wheat is freshly ground flour, pure honey, filtered water, salt, and yeast. No additives, no preservatives.
- 3
We don't rush it
Traditional, elaborately long methods develop exquisite flavor and texture with time — the way our grandparents baked.
We know our farmers by name.
For more than 40 years we've been a friend to family farms in Montana. They produce our proprietary whole grains — chemical-free, GMO-free, and tested at every stage — with the baking qualities and hearty taste that are uniquely Great Harvest.
A loaf's morning, start to finish.
It takes five to six hours to make a loaf of bread from scratch. Here's how each one happens, every baking day.
- Sunrise
Milled in the bakery
Whole Montana wheat kernels go through our stone mill every morning. Nothing sifted out — flour doesn't get fresher than same-day.
- Then
Mixed & shaped by hand
Small batches, made from scratch. Our signature loaf is five simple ingredients, and nothing we bake has preservatives.
- 5–6 hrs
Baked, not rushed
Kernel to crust takes five to six hours. Time — not additives — is what develops real flavor.
- 8am
On the shelf, still warm
Every loaf is ready by 8am on baking days. Call ahead and we'll set yours aside.
- 10am
Cool enough to slice
Fresh bread has to rest before it can be sliced cleanly. Come around 10 if you'd like yours sliced.
More than a team — a family.
Great bread can't be made without great people. Our crew are experts at their craft, here to make your time in the bakery the best part of your day. Ask questions, make suggestions — we love to hear from you.