Spelt Mushroom Risotto
This mushroom spelt risotto is creamy, bursting with mushroom and fresh herb flavor, and uses a no-stir cooking method. Nothing says cozy comfort ...
Read moreSprouted Spelt
the beginning of a movement
spelt in the hull
taste of the land
real flour
Freshly stone milled
OUR FARM TO YOUR HOME
Our Family's farming heritage is rooted in Slovakia and continues today at our farm in Ohio. Hard work, long days, and love for the land have been part of our family for four generations. Today, farming is no easier than it was in 1944 and the small farms across America are having to innovate to overcome today's challenges.
Our change for the future is actually not new at all. It just has been forgotton... Ancient grains, organically grown, milled with stone. We are committed to do our part and help progress the movement of fresh flour from local grains. This has inspired us to new beginnings and we are excited to share our harvest with you.
Estate grown
Spelt Flour
Featured product
slow down the process to taste and feel the difference.
Real flour. real bread
In one kernel of grain there is everything needed to support life. Carbs, Minerals, Oils, Vitamins, and Proteins. Fresh Milled flour enhances these natural elements unlike todays massed produced processed flours. We have gotten away from the long-sour dough fermentation made from fresh milled flour, which is the only true way to make bread.
zrno nás vždy spojí.
stewards of the land
We are a family of Farmers dating back to our origins in Slovakia. John Fusek immigrated from a small town of Tura Luka in 1910 and became the first Fusek to own land in the United States. In 1944 John purchased the farm and planted our Fusek Family roots in North East Ohio. Four generations later, the Fusek Family continues to carry on the proud family tradition of farming.
Keep it in the family
Farming tradition continues
Mike and Vera Fusek Sr. take over the Fusek Farm along with their 3 children continuing to farm and raise cattle.
something new from something old
fusek flour co.
In the Fall of 2021 Oberkulmer and Sungold Spelt varietals are planted on the farm using organic farming practices. The Fusek Flour Company officially begins its operation looking to the future by joining in the movement to produce fresh milled flour.
GLUTEN
GLUTEN
-The trend is undeniable with 30% of people claiming to have gluten intolerance.
-Is it really intolerance? What has changed all of a sudden for so many to feel discomfort from something that has been a staple of diets since the time of the Egyptians?
-Maybe it’s us who has changed the process and not gluten that has changed us?
Featured Spelt Recipes
Spelt Salad with Cinnamon Balsamic Vinaigrette
A creative recipe for the early months of the year for a warm salad that combines cooked spelt berries with sautéed kale, apple + walnuts. Tossed i...
Read moreWHAT IS SPELT? AND WHY FRESH MILLED?
Spelt is an ancient grain uniquely its own as spelt contains no wheat germ in its DNA. So what does this mean? Well for one, it might mean easier digestion due to its nutritional make up when compared to the modern wheat used in many of the commercially produced fortified flours that have a higher gluten content and artificially added nutrients.
Many people have never tasted unprocessed flour, let alone fresh milled flour as real flour is perishable. There was a major change about 100 years ago that turned flour into a non-perishable thing by stripping all the nutrients out and artificially adding them back in.
For thousands of years flour was made from ancient grain varietals through the process of stone milling. A much simpler journey from seed to stone that enhanced the nutritional aspects of natural flour, not to strip it away like modern commercialized milling methods used today.
Modern grains have been modified to yield better crops and withstand the changes in climate and crop diseases. The flour industry has turned into a commercialized and mutated business model stripping all the natural benefits of grains to enhance shelf life and increase profits. These modifications in flour production have benefitted corporate profits, but might have come at the sacrifice of our digestive and nutritional health.
That’s changing…and we are glad to be a part of this movement to get back to making flour like it use to be, like it should be.