SOON

The Philosophy: Decentralized, Not Commercial

"At Mishpacha Farms, we believe that identity-preserved grains and heirloom aromatics are best served when the soil is close to the kitchen. To better serve our family of chefs in the Southeast, we are breaking ground on a second, independently managed farm in Florida in the Fall of 2026."

Regional Dedication

"This isn't a distribution center; it is a working farm. By planting a second location, we are bringing our hands-on, heritage-focused farming practices to a new climate, ensuring that chefs from the Gulf Coast to the Blue Ridge Mountains receive crops harvested just hours before delivery."

Service Area & Timeline

• Breaking Ground: October 2026

• First Harvest & Delivery: March / April 2027

• Exclusively Serving: Florida, Georgia, South Carolina, North Carolina, Alabama, Tennessee, Illinois, Virginia, and Kentucky.

What This Means for the Chef

• Southeastern Terroir: Expect the same identity-preserved genetics, but with flavor profiles unique to the humid, coastal, and clay soils of the Southeast.

• Reduced Food Miles: Faster delivery and a smaller carbon footprint for your restaurant, without the "middleman" of a commercial distributor.

• Direct Farmer Relationship: You will still deal directly with our family—the same people who plant the seeds, mill the grain, and manage the harvest.