Where to Buy Wheat Berries and Whole Grains Online

Today, there are many more trustworthy places to buy wheat berries and whole grains, and this guide will help you know exactly where to begin.

When I first began milling flour, the only option I had was ordering wheat berries online from Bread Beckers. Later, I discovered their local co-op that drop-shipped three times a year, and that steady rhythm became the foundation of how I stocked my pantry.

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If you’re brand-new to all this, you might want to peek at Storing Wheat Berries for Long & Short-Term Use first; it’s like a quick safety net for your pantry.

And if you’re still wondering what whole grains to mill your own flour, Best Whole Grains to Mill at Home for Freshly Milled Flour will give you a clear picture of what to expect with each grain.

A Cottage Milling Note

When I first dipped my toes into the world of buying whole grains, I can still remember staring at 50 lb. bags of hard red wheat and hard white wheat and thinking, “Now what?” If that sounds familiar, know you’re not alone.

Over the years, I’ve learned that stocking bulk grains doesn’t have to be complicated, it just takes a little rhythm one step at a time. I treat it the way some people treat seasonal canning or meal prepping: restock every few months, rotate what’s in storage, and always have a backup bucket tucked away. And honestly? Having a pantry full of wheat berries gives me peace of mind. It means I can wake up any morning, mill flour, and know fresh bread is only hours away.

My hope is that this guide helps you skip the overwhelm and jump straight to confidence. Whether you’re buying your first small bag or stacking 50lb pails in your basement thus guide will help you.

Let’s walk through the options together so you can find the one that makes your kitchen feel cozy and ready to mill any time day or night.

Why You’ll Love This Guide

Trusted sources in one place – I’ll share the most reliable online shops and local spots for buying wheat berries and whole grains, so you don’t waste time hunting.
Grain varieties explained – From hard red and hard white to soft wheats and heritage grains, you’ll see what each type is best for and how to use it in your baking.
Bulk storage made simple – Learn exactly how I transfer, seal, and store 25–50 lb bags of grain so they stay fresh for months (or years).
Practical, real-life tips – This isn’t theory. I’ll walk you through the same methods I use in my own kitchen so you can build a pantry that feels secure and ready.

Best Places to Buy Wheat Berries Online

Bread Beckers – A grain supplier with consistent quality and excellent educational YouTube and Podcasts. Offers direct shipping and co-op pickups, plus 6-gallon CO₂-sealed buckets that are ready for long-term storage with minimal extra steps.

Azure Standard – Co-op ordering with monthly local truck drops, easy to keep a pantry on rhythm. Wide selection from hard red/white to heirloom grains, plus buckets, Gamma lids, oxygen absorbers, Mylar bags, and diatomaceous earth for one-stop orders.

Guardian Grains – Regenerative, family-run farm known for Rouge de Bordeaux (a heritage wheat many bakers love for sourdough boules). Ships nationwide, local pickup if you’re nearby, and offers reliable protein and flavor consistency — use code: cottage for 15% off.

Breadtopia – Community favorite for home milling and sourdough. Carries hard red/white, spelt, rye, and other heritage grains in manageable sizes, plus tools and how-to resources that make it beginner-friendly.

Central Milling – Artisan-quality, organic wheats trusted by pro bakeries but available in home-baker sizes too. Strong, high-protein options when you want bakery-grade performance.

Palouse Brand – Fifth-generation Washington farm offering non-GMO, pesticide-free grains (hard white, soft white, red winter/spring). Sturdy packaging, reliable freshness, and bulk boxes (25 lb and more) alongside smaller bags.

Grand Teton Ancient Grains – Straightforward source for big “super pails” (43 lb) and a good range of wheats plus spelt and kamut. Solid choice when you want to stock once and bake for months.

Farmer’s Storehouse – Organic bulk grain supplier with year-round staples (wheat, rye, oats, and more). Helpful for building or refilling a long-term pantry with certified organic options.

Barton Springs Mill – Regionally grown, stone-milled heritage grains with standout flavor. Excellent for bakers who want character and a strong sense of place in their loaves.

Janie’s Mill – Small-batch, organic, family-run mill with very fresh grains and flours. Great way to explore varieties beyond standard hard red/white.

Maine Grains – Northeast-grown grains (oats, rye, wheat) with a rustic, hearty profile. Good source when you want regional grains and careful sourcing.

Jovial Foods – Einkorn specialists offering whole berries and flour. Einkorn’s buttery flavor shines in pasta, flatbreads, and blended breads.

Bluebird Grain Farms – Organic einkorn and emmer grown in Washington’s Methow Valley. Consistent quality for heritage-grain baking.

How I Prep My Bulk Grains

As soon as bulk grain arrives, I transfer it right away for freshness and protection. Here’s the routine I follow every time:

Start with a food-grade bucket (5–6 gallon size).
Pour in half of the grain.
Sprinkle a light layer of food-safe diatomaceous earth (DE).
Add the rest of the grain, then sprinkle a second light layer of DE on top.
Slip in a 2,000–2,500 cc oxygen absorber (the right size for a 5-gallon bucket).
Seal with a Gamma lid, which makes the bucket airtight while still easy to open and close.
Store off the floor in a cool, dry, climate-controlled space.

Note: If you buy Bread Beckers’ CO₂-sealed 6-gallon buckets, they’re already designed for long-term storage. Once you open them, I still recommend adding a Gamma lid to keep things airtight and pest-free, plus a fresh oxygen absorber for extra protection.

Where to Buy Wheat Berries Locally

Amish and Mennonite bulk food stores – These shops often stock 25–50 lb bags of wheat berries at prices that beat most online sources. The grains move quickly, so you’ll usually find fresher stock. If you’re not sure, call ahead and ask what varieties they carry (hard red, hard white, or soft wheat).

Local co-ops – Many natural food co-ops work with suppliers like Azure Standard or Bread Beckers. Some will let you order through their bulk buying groups, saving you shipping costs. Co-ops are also a great way to connect with other bakers in your area.

Health food stores (Whole Foods, Natural Grocers, Sprouts) – These chains often carry smaller bags (2–5 lb) of organic wheat berries, spelt, rye, or kamut. The price per pound is higher, but it’s an easy way to experiment with different grains before committing to bulk orders.

Farmers’ markets & CSA shares – Some small regional farms sell wheat berries, rye, or heritage grains directly at market stalls or through their CSA programs. Ask farmers what varieties they grow, and don’t be afraid to test a smaller bag before buying larger quantities.

Local mills – If you’re fortunate to live near a regional mill (like Barton Springs in Texas or Maine Grains in the Northeast), many sell both flour and whole wheat berries. Buying directly often means fresher grain and a stronger connection to the growers.

TIP: Local sourcing can be hit-or-miss, but it’s worth exploring. Even if your local stores don’t stock wheat berries on the shelf, many will special-order for you if you ask.

A slice of rich chocolate layer cake with frosting on a floral china plate, with the rest of the cake on a stand in the background.

Choosing the Best Wheat Berries for Your Needs

Hard red wheat – This is the classic “bread wheat.” It’s high in protein, which means strong gluten and a hearty, nutty flavor. If you’re making rustic sourdough, artisan boules, or hearth loaves, hard red is your go-to. Expect darker color and a bolder taste.
Hard white wheat – A little softer in flavor and lighter in color, but still strong enough for bread. It makes sandwich loaves and dinner rolls that are mild, golden, and kid-friendly. Think of it as the middle ground between white store-bought flour and hearty whole wheat.
Soft white wheat – This variety is low in protein, which means weaker gluten. That’s not bad—it’s exactly what you want for pastries, cookies, biscuits, pancakes, and muffins. It mills into a tender flour that gives baked goods a soft, delicate crumb that is found in this recipe: Chocolate Sourdough Cake Made With Freshly Milled Flour (pictured above)
Heritage grains (einkorn, spelt, kamut, emmer) – These older grains each bring unique flavors and textures. Einkorn is buttery and slightly sweet, spelt is earthy, kamut has a rich, almost honeyed depth, and emmer is rustic and hearty. They don’t behave exactly like modern wheats, so they often need to be blended with hard red or hard white for the best rise.

Beginner’s TIP

If you’re new, start with hard red + hard white. They’re the most versatile for bread, sourdough, and everyday baking. Once you feel comfortable, branch out into soft wheats for pastries or heritage grains for flavor exploration.

To help you with baking sourdough with freshly mill flour read this post: How to Bake Sourdough With Freshly Milled Flour | Easy Guide and to read in more about baking recipes with fresh flour: How to Bake with Freshly Milled Flour | Tips & Recipes is a wonderful baking guide.

How to Store Wheat Berries for Freshness

Airtight containers – Store wheat berries in food-grade buckets, jars, or mylar bags with as little air as possible inside. Gamma lids are especially handy for buckets since they twist on and off easily while keeping the seal tight.
Cool, dry storage – Grain lasts longest in a climate-controlled area away from humidity. Avoid damp basements unless you can keep buckets off the floor and use a dehumidifier. A pantry or spare closet works well.
Oxygen absorbers – For long-term storage, place a 2000–2500 cc oxygen absorber inside a 5-gallon bucket filled with grain. This slows spoilage and discourages insects. Always seal immediately after adding absorbers.
Diatomaceous earth (DE) – A food-grade powder that naturally protects against pests. Sprinkle a light layer halfway through filling your bucket, then again on top before sealing. It won’t affect flavor.
Freezer option* – If you only keep small amounts, wheat berries can be stored in jars or bags in the freezer. This nearly halts oxidation and pest risk. Just bring them back to room temperature before milling to avoid moisture condensation. *This is an option I do not like to use cause it causes moisture and issues.

Practical routine

When I bring home bulk grain, I pour half into a food-grade bucket, sprinkle DE, add the rest, sprinkle again, tuck in an oxygen absorber, then seal with a Gamma lid. That bucket goes straight to a cool corner of my pantry, ready to feed my mill for months. For more step-by-step guidance, see this guide: Storing Wheat Berries for Long & Short-Term Use.

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FAQ

There isn’t a single “healthiest” wheat berry—it depends on your needs and what you’re baking. Hard red wheat is high in protein and makes hearty, rustic breads. Hard white wheat is gentler in flavor and works beautifully in soft sandwich loaves. Ancient grains like einkorn or spelt are praised for their digestibility and flavor, though they can be trickier to work with. A mix of varieties often gives you the best balance of flavor, structure, and nutrition.

Yes—you can sprout wheat berries to make sprouted flour, which some bakers find easier to digest and sweeter in flavor. After sprouting for 24–36 hours, the grains need to be dried thoroughly before milling to avoid damaging your mill. This extra step takes time, but it adds variety to your baking and can be a fun way to experiment.

Not exactly. Wheat berries are the whole, unprocessed kernels of wheat. Whole wheat flour is simply wheat berries that have been ground into flour without removing the bran or germ. Buying the berries means you can mill them fresh for maximum flavor and shelf life, while pre-ground whole wheat flour loses aroma and nutrients more quickly.

Most modern grain mills can handle wheat berries, but each has strengths. Electric mills are fast and produce fine, consistent flour for bread and pastries. Manual mills are more affordable and work well for small batches but require elbow grease. High-speed blenders with grain attachments can work in a pinch but won’t give the same quality. Always check the manufacturer’s guidelines to be sure your mill is designed for hard grains and which ones it can mill

On average, 1 cup of wheat berries yields about 1⅓ to 1½ cups of flour. That means a 5 lb bag of wheat berries will give you roughly 8–9 cups of flour. Keep in mind that freshly milled flour feels lighter and “fluffier,” so measuring by weight (grams) is the most accurate way to bake.

For most home bakers, yes. Buying wheat berries in bulk (25–50 lbs at a time) is often cheaper per pound than whole wheat flour from the store. You also get flexibility—berries store for a year or more, while flour goes stale quickly. Over time, a grain mill pays for itself, especially if you bake bread regularly.

The key is to transfer the berries out of the bag as soon as you bring them home. Food-grade 5-gallon buckets with Gamma lids are the gold standard because they keep out air, pests, and moisture. For extra protection, sprinkle in a little food-grade diatomaceous earth as you fill the bucket, then add a 2,000–2,500 cc oxygen absorber before sealing. Store buckets in a cool, dry, climate-controlled space, and keep them off the ground if they’re in a basement or garage. If you want truly long-term storage, some suppliers (like Bread Beckers) offer pre-sealed buckets with CO₂—these are essentially ready-to-stack-and-forget options. To read more this post will help in more detail: Storing Wheat Berries for Long & Short-Term Use

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Multi-layer electric flour sifter with brush and sieve accessories, perfect for refining freshly milled flour for lighter baking.

WonderMill electric grain mill with flour container, wheat berries, and milled flour—an essential tool for home flour milling.

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Thank you for spending time with me here at The Modern Day Cottage. My hope is that each guide helps you mill and bake with more confidence. May your jars be ever full, and your loaves rise high.
With love & gratitude,
Emily

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Emily Rider

Cottage lifestyle blogger and home miller with 25+ years of sourdough and fresh-milled flour experience.
Sharing cozy homemade recipes that help you bake with confidence, celebrate each season, and savor the beauty of everyday cottage living.

About Me

Where To Buy Wheat Berries | Best Online & Local Sources

A Cottage Milling Note

Why You’ll Love This Guide

Best Places to Buy Wheat Berries Online

How I Prep My Bulk Grains

Where to Buy Wheat Berries Locally