At Furrow & Fly we craft English Muffins that are unlike any other.
We started with a breakfast staple, the humble English muffin, and made it exceptional. Starting with Montana grown wheat and the best ingredients, our slow fermentation process brings out complex flavors.
The Furrow & fly difference? It's all in the process.
-
We use 100% Montana grown grains.
We take pride in our close connection to the stories of other Montanans, and are committed to highlighting ingredients from our state. Our star English Muffin, the Kamut- Sourdough owes much of its success to the farmers who work tirelessly to produce high-quality grains, including Bob Quinn, the Montana farmer who revived an ancient variety of wheat that was nearly lost. This special grain adds sweet, buttery, nutty flavor.
-
We take our time.
What makes them so special? Without giving away any secrets, it’s all about time. Our English Muffin dough develops during a three step fermentation process that takes 24-36 hours. With time, acetic and lactic acids build, giving our sourdough its characteristic tang and our plain its creaminess. It’s almost hard to believe we don’t use any dairy!
-
Sustainability is at our core.
We are proud to use 100% compostable packaging, reflecting our commitment to sustainable practices.We believe it's our responsibility as small business owners to set an example in our community and to make a difference where we can. As we grow we are mindful of the environmental impacts of our business and prioritize sustainable practices.
Our Bestsellers
How it all started
Our story begins in 1892 with great-great grandmother Emma Blackwood and her wheat farm. Her daughters and granddaughters, bold and spirited were no strangers to hard work. Every day brought challenges, but they met them head-on with grit and an infectious sense of humor.
We can relate.
What our customers are saying
Looking for our muffins in your favorite store?
Sign up to our newsletter
Receive special offers and first look at new products.