ABOUT
Small’s family farming heritage goes back as far as we can trace. Seven generations ago, George Britton farmed and milled grain in Marion, Virginia. Five generations ago Agnes Britton and her brother moved West in search of new opportunities in farming. She settled in the Walla Walla Valley, married first generation farmer Ray Small Sr. and there began Small’s Family Farm where we know it now.
The farm has roots deep in the Walla Walla Valley and a strong commitment to regenerative farming practices that will ensure the future of family farming in our region. This is a family operation that cares deeply for the land in a manner that treats that same land as member of the family. The land produces in a manner that reflects the way that care.
“At Small’s Family Farm, family, farming, and the food we grow are woven into everything we do. Our flour comes from grain we’ve raised right here in the Walla Walla Valley — on land passed down through generations — and every bag carries the same care and pride we put into this farm every single day. From our hands to your home.”
Our land is rooted in one of the most fertile and storied agricultural regions in the Pacific Northwest. We grow premium grains using progressive stewardship practices built over generations, and we deliver the highest quality flour directly to the restaurants, bakeries, and culinary professionals who demand the highest quality, and full traceability from field to kitchen.
Unlike OTHER brands, we operate the shortest supply chain in the United States. No brokers. No grain traders. No middlemen mixing our harvest with someone else's. What we grow is what you get — traceable, consistent, and grown by the farmers whose names are on the bag.
We supply wholesale flour accounts across Washington, Oregon, California, Nevada, and Arizona, with primary distribution through Portland and Seattle and expanding reach throughout the West Coast. Our flour is purpose-built for professional kitchens — varieties selected and segregated for end-use baking performance, milled to exacting specifications — making it the choice of serious bakers and chefs who can taste the difference.
If you're a restaurant, bakery, or food professional looking for a direct relationship with the farm that grows your flour, we're here, and we’d love to have you come visit us! We offer wholesale flour for restaurants and bakeries in Seattle, Portland, and across the Pacific Northwest, and beyond.
Small's Family Farm. Walla Walla Valley, Washington.
Photo: Harvest at the Small farm 1978. Left to right; Kalman Lonai, Ted Small, Mark Small, Chuck Beckley, Craig Wolfe, and “Hawk”.
If you feel so inclined, we’re also happy to respond directly through email. Keep in mind response times vary, as we may be in the field. Contact Seth Small at tsethsmall@gmail.com
Are you a baker or flour enthusiast interested in learning more about WHOLESALE — we’ve got you covered.