Arcadian Prairie
A farmer in a field at golden hour holds a handful of grain stalks toward the camera, a combine behind him.

Delivering high quality grains to the Indianapolis region.

Better food.
Better systems.

We offer a selection of quality organic wheat berries and flour to restaurants, bakeries and home bakers who value nutrient density and a connection to the food system.

Need grain or flour? Let's chat. Learn more about our grains.

Relentlessly learning from the past. Actively pushing for a better food future.

Modern food systems are built on scale and centralized processing systems. It has given us a stable and steady supply of food on grocery store shelves, but it came with a cost...

The system that feeds us got comfortable. It optimized for mass, grew fragile at the seams, and stopped fighting for the eater. We're building the other one: resilient, decentralized, and made to feed people instead of extracting from them.

What we are building

More then just a flour company

First we are supply quality organic wheat and flour to those who value quality and freshness in their ingredients. On the backend we are developing better traceability technology alongside building trusted resources on nutrient dense food.

A farmer rubs grain from the head between his hands in a ripe field.

Our grain

Our grain sourcing philosophy

The process we go through to source our wheat.

An open sack of hulled grain.

The mill

Why Stone Milling

Full explainer on benefits of stone milling + how fresh is fresh milled flour.

Next

What do you bake with?

Tell us the grains and flours your menu depends on. It shapes what we plant next.

Where we are headed.

Our founder believe this company is their life's work. That means the vision for what we do next is large and ambitious, but is all underpinned by a passion and love for creating a better food system.

  1. 01GrowSell initial crop and establish strong customer relationships.We are here
  2. 02BuildBuild out custom-mobile mill to service as close to customer base as possible.
  3. 03Repeat by region as needed.We believe large growth should only come at the right time, not just chased endlessly. When the time is right, then we will expand beyond our starting region.
Why we're building it this way

Who we grow for

An open bag of grain in a truck bed.

Bakeries + Restaurants

Pro bakers are the hardest critics and our first customers. The range of grains your menu needs, from one grower, held to one standard you can taste in the loaf and trace to the field.

A pickup hauling a load of grain bags across open farmland.

Home Bakers (who like 50lb bags)

We love home bakers. But bagging below a 50lb bag of flour increases costs significantly, so if you are interested we are happy to supply you with a 50lb bag!

We're talking with a small group of bakeries and distilleries now, so the next plantings match what you actually need.

Start a conversation
A farmer stands in a ripe field in front of a green combine.

Two founders, out loud

Arcadian Prairie is led by Neil, who farms more than 2,000 acres, and Clayton, who runs Atlas Media and hosts the Ag Outliers podcast. They're building this in the open, field notes and test results included, and neither is interested in doing it small.

Read our story
Buying grain Customers Tell us what you need and when. We'll plan around it. Work with us Following along Research & podcast Field notes, test results and conversations from across agriculture. Research & podcast

Follow the first harvest

Test results, planting plans and new episodes, as they happen. A few emails a season, no noise.