We hold gratitude for the grace that lets us grow beyond our former selves, through such ideas as this artisanal grain endeavor.

Since 2017, we have milled sustainably raised grain from a diversity of local growers, while experimenting with plantings of heritage small grains like spelt and Danko rye.

“If we practice the right rotations, we can exclude the bugs and weeds without needing herbicides or pesticides.”

- Tom Maxey

Offering great milled grains is threefold: We sticks to landrace, or heritage, grain varietals that offer unique flavor; we minimizes the grains’ exposure to heat during the milling process (since it can cause the oils released to go rancid); and we “keep it moving,” with minimal storage before our product is sold at markets. We also work with chefs who offer feedback that helps us adjust our milling process.

- Matt Gentry, Roanoke Times

Featured In

  • "His growing philosophy follows the wisdom of farmers of centuries past"

    Common Grain Alliance

  • "Because Maxey grinds only small batches at low temperatures, they retain flavor and freshness."

    The Roanoke Times

  • "Maxey collaborated with chef Tyler Thomas of the River and Rail restaurant in Roanoke to make their own seasoned flour."

    WVTF

  • "Gracious Day Grains was conceived in 2016 as a way to reconnect farm communities and the heritage grain breeds rooted in them."

    Floyd Farm Trail

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