Farinart Launches New Whole Grain Flours from Regenerative Agriculture | 100% Local & Stone‑Milled

St-Liboire, Canada, May 2026 -🌾 Farinart Introduces a New Range of Whole Grain Flours Rooted in Regenerative Agriculture Artisanal bakers are increasingly seeking ingredients that deliver both exceptional performance and a meaningful environmental impact. Responding to this shift, Farinart is proud to launch a new line of 100% local whole grain flours produced through regenerative agriculture, a farming approach that restores soil health, strengthens ecosystems, and supports long‑term agricultural resilience. Our new collection is crafted specifically for the needs of artisanal bakeries. It features:

• Soft red winter wheat flour : ideal for tender, flavorful baked goods
• Hard red winter wheat flour : delivering strength and structure for breads
• Winter rye flour : rich in character and perfect for rustic loaves
• Malted winter barley flour : adding depth, aroma, and natural sweetness

Each flour is stone‑milled to preserve nutrients, flavor, and texture, ensuring bakers can achieve outstanding results while supporting more sustainable food systems. Grown in Partnership with Regenerative Farmers This new range is the result of close collaboration with local farmers committed to regenerative practices. By prioritizing soil regeneration, biodiversity, and long‑term land stewardship, these producers help create a healthier agricultural landscape, one that benefits farmers, bakers, and communities alike. Learn More For full details about this launch, read our official press release: https://www.newswire.ca/news-releases/farinart-launches-a-new-range-of-100-local-whole-grain-bakery-flours-from-regenerative-agriculture-884771945.html