OUR STORY

The Wairarapa Grains Collective is
New Zealand’s only direct-to-market source for durum flour.

We are four local families who’ve been farming in this valley for generations, including two past winners of the prestigious Ballance Farm Environmental Supreme Awards. When pea weevils struck the Wairarapa in 2016, we lost a valuable pea crop—and discovered an opportunity to turn an ancient grain into a new local tradition. 

MEET THE TEAM

  • Michael and Karen Williams

    Ahiaruhe Farm

  • Nathan and Kate Williams

    Otahuao Farm

  • Henry and Pascoe Reynolds

    Mayfield Farm

  • Ross and Dani Johnson

    Pampas Farm

HERITAGE

Test plantings revealed that durum wheat, first cultivated more than 10,000 years ago, thrived in the Wairarapa’s famously long, dry summers. It’s an ideal match—and yet New Zealand still imports nearly all its durum wheat. So we founded the Wairarapa Grains Collective in 2019 to bring this essential, nutrient-packed grain home to Aotearoa.

We proudly plant our durum using a no-till, soils-first approach, which reduces erosion and minimizes carbon emissions while preserving the soil’s natural microbiomes. The process protects the land we love while producing a healthy, delicious, and versatile flour both professionals and home bakers will adore—grown here, grown right.