Better with Buckwheat

Karen Getz was an award winning cheese maker working with her husband on their organic dairy farm in Vermont and with her celiac intolerance couldnt find a gluten free cracker that she thought was as good as her cheese. In 2015 she was traveling with her husband in the northernmost part of Maine and came about the Bouchard's 6th generation buckwheat farm. That was the beginning of her education into buckwheat and its amazing qualities as a gluten and grain free seed that is part of the rhubarb family. Her journey of making Maine Crisps began from her kitchen to a commercial space to an 1800 square foot plant and to our current 18,000 square foot state of the art plant in mid Maine where we are one of our towns leading employers.