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Since the late 1780’s, buckwheat has been cultivated in the St. John Valley. Due to uncontrollable circumstances, wheat crops diminished and by 1850, buckwheat emerged as the grain crop leader in the Valley, representing 40-45% of all grain production. Visitors to the Valley commented on the delicious buckwheat pancakes which local farmwives served their families at every meal instead of wheat bread.
From the 1850s until the 1950s, ployes were served in many Valley homes three times a day. Local life has changed greatly over the past fifty years, and inexpensive, ready-made breads, cereals, pasta, and cakes have largely taken the “every meal” place once held by ployes. But the ploye is still cherished as the best accompaniment for a good chicken stew, and a necessity at any meal which celebrates Valley heritage.
In the early 1980's potato farming had endured some extremely hard times. It was during one of these tough years when Claire, the eldest of the 5 daughters, had returned from a trip to Louisiana with a French Acadian doughnut mix called beignets. As the family sat around enjoying the doughnuts one of them asked why no one has ever made a mix for ployes. The seed was planted and soon after the family started working on the perfect recipe for ployes.
Before long the family business moved from their kitchen into the two car garage which was converted into a mixing and packaging facility. In 1997, a 10,000 square foot building was erected to house the entire operation. Alban Bouchard and his son Joe found the dismantled mill in Canada and took one year to piece it together, in order to mill the buckwheat on site.
Our Ploye Mix manufacturing helped save the family farm. As the number of potato farms in the Fort Kent area declined, our family found a new way forward by sharing an Acadian tradition with a wider audience. Farming has never been easy, but creativity, determination, and a willingness to adapt have helped us preserve our way of life. Today, that same spirit continues as we build the next chapter of our family’s farming and milling story.
For our family, moving forward means building
on what we already do best: growing Tartary buckwheat and bringing it directly from our
Northern Maine farm to your kitchen. Our light Tartary buckwheat flour goes through a roller milling process that refines it into a very fine flour. After the hull is removed, the flour is re-rolled to create a finer texture for baking and cooking. That fine texture makes a difference in the kitchen, giving bakers an option beyond the coarser buckwheat flours they may know.
Tartary buckwheat brings its own distinctive flavor to pancakes, muffins, cookies, and other favorite recipes. Our buckwheat flour has always been gluten-free. The new look helps us share that story more clearly with our customers.
When baking without gluten, use recipes developed for gluten-free flour, since buckwheat behaves differently from wheat flour.
Our updated resealable packaging makes the flour easier to store between uses and better suited for shipping directly to customers. It also gives us room to help customers learn about Tartary buckwheat, its qualities, and ways to use it. The packaging is changing, but the connection to our farm remains the same.
Our Tartary buckwheat is grown, harvested, milled, and shipped directly from our farm. We are working to expand our sales and reach larger markets, introducing more people to our Tartary buckwheat flour and the family behind it. As we evolve, our goal is to preserve the direct connection between the people who produce our flour and the customers who bring it home.
While Joe and Phil carry the work forward, a new generation has sprouted and we look toward the possibility of a seventh generation becoming part of the farm’s future. That future will take shape over time. For now, it begins with shared moments, an appreciation for the land, and the everyday work of keeping a family farm moving forward.
Ployes are a French Acadian flat bread made from a mix of buckwheat flour and wheat flour.
Ployes are made up of our family farm grown tartary buckwheat flour, unbleached wheat flour (Malted Barley Flour, Niacin, Reduced Iron, thiamin mononitrate, riboflavin, and folic acid), aluminum free Rumford baking powder (Corn Starch, Sodium Bicarbonate, Monocalcium Phosphate), and salt.
Just add water to the mix. Stir, let set for 5 minutes and cook on a hot pre-heated non stick surface (350-400 degrees). Electric griddles work the best. If using a non-stick pan use medium to medium high heat on the stove top.
Ployes are traditionally eaten as a flat bread, buttered and rolled with every meal. However, they can also be used as a hearty pancake or as an elegant crepe. Check recipes on the website.
No, ployes are not gluten free, but the tartary buckwheat flour we grow on the farm is gluten free. Tartary Buckwheat is not a grain, but a fruit and part of the rhubarb family.
Yes ployes are vegan...there are no eggs, milk sugar, or oil in the mix.
Yes ployes are fat free, cholesterol free, sugar free, and lactose free. (3 X 5" ployes are 95 calories)
Tartary Buckwheat provides a rich source of complex carbohydrates, potassium, phosphorus, iron, and high quality protein. It is digested more slowly, thus a meal containing buckwheat leaves you feeling full longer, curbing the urge to snack.
The buckwheat flour we grow on the farm is called Tartary Buckwheat. It is this unique buckwheat that gives the ployes there unusual color and delicious flavor.
Yes, anything you can stuff in a crepe you can put in a ploye; a meat filling, fruit filling, or ice cream with chocolate sauce drizzled on the ploye.. That's our personal favorite!
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