About Us
Isaac loewen
Isaac loewen
Isaac loewen
He cooked his first dish at the age of 5. Turkey curry. Growing up on a grain and turkey farm food was always around and important to Isaac. Field meals, large processing days, and gardening. His love of food continued on as he got older. Traveling the world and cooking/learning in Alberta, BC, and Copenhagen. Through this Manitoba was always home.
Our farm
Isaac loewen
Isaac loewen
Our farm is located beside Blumenort. Blumenort literally means blooming place. We loved that meaning because we feel the many things that bloom here. Our children, our plants, and our community, which are all so important to us. The farm is located on Treaty one territory and has been farmed by us for 5 generations. We are passionate abo
Our farm is located beside Blumenort. Blumenort literally means blooming place. We loved that meaning because we feel the many things that bloom here. Our children, our plants, and our community, which are all so important to us. The farm is located on Treaty one territory and has been farmed by us for 5 generations. We are passionate about our farm and the way that we respect the earth that we get to grow on. We use regenerative farming practices. Trying to give back to our soil whenever we can to keep it healthy for the future generations. Our goal is to grow the healthiest grain we can while respecting the earth and those around it. Family and community are very important to us and we love that we get to farm and work together.
julie ellis
Isaac loewen
julie ellis
Coming from a family of 8, Julie's first love and exposure with food came at an early age from her mother, Carol. Shelling peas, husking corn for the winter. Watching her mother knead large vats of bread dough and making pies. This all felt pretty common place for Julie and something that engrained in her memory and hands as she grew. At
Coming from a family of 8, Julie's first love and exposure with food came at an early age from her mother, Carol. Shelling peas, husking corn for the winter. Watching her mother knead large vats of bread dough and making pies. This all felt pretty common place for Julie and something that engrained in her memory and hands as she grew. At 19 she traveled to Italy. This trip changed the course of her life. Staying with small farmers she learnt about a slower and more conscious pace in life. Every farm had a sourdough culture and a bread oven. And every farms bread tasted different. She fell in love with the process. When Julie returned home she met Larry Peters who would become her mentor for sourdough bread and steer her on the path of doing it professionally. After 6 years of running a small sourdough bakery there was a longing for a different path. One that had a better balance with her two kids and one with a bigger picture. A full scope of the process and what mattered. Community above all else, story telling, and quality of food. Feeling a bit lost one Christmas, her husband Isaac, gave her a book. Southern Ground. A light turned on. Combining her love of gardening/farming, baking, and the slow process that it all involves she began her journey of opening Bloom Bakery and Mill.