In this Under the Big Sky bonus video, Dean Folkvord discusses how Wheat Montana’s unique approach to farming, milling and baking has set them apart in a crowded marketplace. Learn more about how the farm-to-table movement changed the way we think about our bread aisle.
The Folkvord family has been involved in agriculture for three generations. Through hard work, determination and good fortune, Wheat Montana Farms has become the model agriculture operation of the Northern Great Plains.
Dale Folkvord, Deans father purchased the first sections of Wheat Montana Farm in 1958 while working a part-time job. Dean Folkvord attended Montana State University College of Agriculture and upon graduating took over the farm and it has blossomed into a fully integrated business.
In 1994 Wheat Montana Farms was awarded the Montana Family Business of the Year honor. In 1997 Dean Folkvord was named Montana’s Small Business Person of the Year and in 1999 Wheat Montana Farms won the Best Managed Farms Contest out of all farms in the United States. Wheat Montana Farms has also made its way into the Guinness Book of World Records for cutting, milling, mixing and baking a loaf of bread in 8 minutes and 13 seconds!
Today, their operations encompass 15,000 acres of the most productive soil in Montana. Located near the headwaters of the Missouri River near the town of Three Forks and surrounded by the majestic Elkhorn Mountains. At 5,000 feet above sea level, it is also the highest elevation grain is grown in North America. The low rainfall, high elevation and cool nights on the farm result in some of the highest quality grains in the world.
Today Wheat Montana is still Family owned and operated. The staff consists of over 180 dedicated employees with some of the highest credentials in the field. The facility includes grain cleaning, processing, flour milling and a full-scale bakery that services a five-state area. Wheat Montana grains, cereal, and flour are sold nationwide.
