WHEAT MONTANA FARMS BAKERY & DELI • FAMOUS HOMEMADE TASTE • HEALTHY INGREDIENTS • SINCE 1985

2008 WHEAT MONTANA JUNIOR TOUR

MONDAY, JULY 7TH

The third tour event of the 2008 summer season will be held on Monday, July 7th @ Bridger Creek Golf Club. Tee times (9 & 18 holes) are listed with adult scorers. Please arrive and check in at the striped green tent, at least, 30 minutes ahead of your tee time. Please call to cancel if you cannot attend this tour event. Parents, if you are not scheduled to score and planned on it, please check in with the director for a standby list. Lunch and awards will immediately follow the 9 & 18 hole rounds. PLEASE CALL KIM HARTMAN @ 388-6959 IF YOU HAVE ANY QUESTIONS.

9 HOLE TEE TIMES OFF OF #10 TEE

BOYS 12-13
8:00 am (Britt Bodtker scorer) Grant Dokken, Jake Minard, Riley Sisson, Spencer Hallin;
8:10 am (Traci Sisson scorer) Jack O'Donnell, Kyle Powell, Jackson Bodtker, Austin Stowell;
8:20 am (Mary Jo O'Donnell scorer) Jack Ulrichs, Quaid Denman, Ryan Westlake, Alex Hess;
8:30 am (Emily Denman scorer) Taylor Sisson, Jake Martel, Brandon Coon;
8:40 am (Linda Stowell scorer) Dan Smithgall, Amos Pierce, Joel Thayer;

GIRLS 12-13
8:50 am (Joel Cahoon scorer) Christal Tokash, Lauren Brown, Allison Sisson;
9:00 am (Tami Lachapelle scorer) Jamie Cahoon, Christine Olivo, Anna Peter;
9:10 am (Katie Olivo scorer) Michaela Amunrud, Kaylie Tanner, Ashley Lachapelle(girls 10-11);

BOYS 10-11
9:20 am (Diane Swanson scorer) Connor Brown, Hayden Denman, Tabor Ulrichs, Caleb Neth;
9:30 am (Lori Savoy scorer) Zack Swanson, Tyler Schmidt, Preston Coon, Joey Peter;
9:40 am (Terri Peter scorer) Anthony Savoy, Vance Dowton, Trenton Franzen, Gus Bornemann;

18 HOLE TEE TIMES OFF OF #1 TEE

BOYS 14-15
8:00 am (Dan Gerharter scorer) Connor Hausauer, Zack Stowell, Colin Rupert, Kramer Hecht;
8:10 am (Jeanne Hecht scorer) Taylor Feddes, Alex Gerharter, Mack Thayer, PJ Downey;
8:20 am (Pat Downey scorer) Cameron White, Brian Schmidt, Charlie Dokken;
8:30 am (Sheri Campbell scorer) Micah Cole, Charles Buckner, Ryan Downey;

GIRLS 14-17
8:40 am (Chris Tokash scorer) Haylee Folkvord, Carlan Campbell, Lauren Hausauer, Jessie Gill;
8:50 am (Janice Hausauer scorer) Bergen Buck, Lindsay Schommer, Lainey Harriman, Olivia Davison;
9:00 am (Jennifer Coleman scorer) Sarah Boyer, Amanda Reese, Taylor Wattam;

BOYS 16-17
9:10 am (scorer) James Gibbon, Douglas Coleman, Henry Holiday, Drew Ramey;
9:20 am (scorer) Chris Garwood, Sam Uhlmann, Chris Wanner, Robbie Chesterfield;
9:30 am (scorer) Brady Jensen, Matthew Kamp, Chris Coon;
9:40 am (scorer) Mitch Buerkle, Andy White, Laith Wilson;

Bety Smithgall- help with Check in
Amy Westlake- help with lunch



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Its time for another season of junior golf, and Wheat Montana is proud to be the sponsor once again for the 2008 Wheat Montana Junior Golf Series.

Below you will find the applications for all the event for this year.

Madison Meadows

Headwaters Golf Club

Due to incredible demand, we're bringing back our signature series of Wheat Montana ceramics!! Look for us to have your favorite Bronze Chief, Prairie Gold or Natural White coffee mugs or canisters and our great Wheat Montana chili bowls in late spring. To pick them up in person, visit us in Three Forks or at one of our popular locations around Montana, Washington or Idaho. To place an order, call 800-535-2798 or visit us at www.wheatmontana.com.

CASUAL Chic Wheat Which is more important to a sandwich: bread or all the stuff in between? If you're ga-ga for grains and wouldn't eat white bread for all the spelt in Spokane, then you'd probably say bread is the foundation for all things sandwich. And you'd cheer to know WHEAT MONTANA has moved west with its first two Inland Northwest locations (with more to come). Recently opened along Highway 95 in Coeur d'Alene and on South Regal in Spokane, Wheat Montana's Bakery and Deli is a well-orchestrated alternative to conventional shops. With its burnt orange walls, light-toned wood, corrugated tin trim and tractor motif (painted on windows and etched on chairs, with a few counter stools even made of actual metal tractor seats), it has a faint Starbucks slickness. Big Sky coffee brews while breakfast-goers order bagels, biscuits and gravy, and fresh-baked goods like scones, muffins, bear claws and colossal cinnamon buns twice the size of my fist. Made-to-order sandwiches like vegetarian, a grilled club, a classic Reuben, and design-your-own options all feature bread made from wheat grown on the Folkvard family farm in Three Forks, Montana. The North Forty ($5.25 half/$7.45 whole) is your basic turkey and cheese (provolone) dressed up with tasty roasted red peppers and basil pesto, while the Homestead adds bacon, guacamole and Swiss to the better-than-basic turkey. Sandwiches are served with your choice of an apple or (corn) tortilla chips (an odd choice for a bakery specializing in wheat). The Wheat Chili in a bread bowl ($5.75) — made with wheat berries, bits of sausage and a hearty tomato base — was perfect for a cold winter day. In addition to the prepared food, Wheat Montana offers its own Prairie Gold grain products (flour, whole wheat, cereals, mixes) for sale as well. With prices comparable to fast-food purveyors and an emphasis on healthfulness — their wheat, according to the Website, is free of chemicals and pesticides, doesn't use any genetically modified varieties and goes from "field to the table with no irradiation or pasteurization" —Wheat Montana offers a fresh and refreshing alternative for those who believe it's all about the bread. — CARRIE SCOZZARO Both Wheat Montana Bakery and Deli locations (4334 S. Regal St., 448-2345; 405 W. Neider Ave., Coeur d'Alene, 208-667-3354) are open Mon-Fri, 6 am-8 pm, Sat 6 am-7 pm, and Sun 7 am-6 pm. Visit www.wheatmontana.com. http://www.inlander.com/food/336269300059462.phpFresh & Tasty

http://www.premierpub.net/blog/

Huge franchise opportunity in the suburb of Eagle, Located in Boise ID. Join us with this franchise opportunity where two other Wheat Montana stores are already present in the market.

Call Jason Rummer 406-582-4545 or by email at jasonr@wheatmontana.com

What is the perfect complement to a fresh out-of-the-oven pastry or a yummy muffin? It has to be a cup of fresh brewed Big Sky Coffee - Wheat Montana's own private label coffee introduced in December of 2007. Available at all of our bakery's by the cup and, of course, pick up a bag to take home while you're there! Wheat Montana pastries and Big Sky coffee - there's nothing better!

Wheat Montana isn't going anywhere, But - With some outside help - the Three Forks staple is making plans for expansion.

Read the rest of the article now

By Nicole Rosenleaf Ritter of the Bozeman Daily Chronicle

Wheat Montana Bread now available in the Spokane, WA and Coeur d’ Alene, ID area.

The famous Sow It, Grow It, Dough It bread of Montana is now available in the Spokane/Coeur d’ Alene area. Wheat Montana offers many different fresh breads, bagels, rolls and buns. We carry the best Whole Wheat Bread and offer alternatives such as Spelt Bread and 6 Carb Bread. Please check your favorite super market for our delicious Wheat Montana breads, rolls, and buns. If you have any questions about delivery or availability in this area please call our friendly staff at 509-484-7094.

Click to view our line of Baked Goods

Baking a Better Business

By Dale McDonald
PG 20 THE FURROW MARCH ISSUE

From wheat to retail, there's nothing but growth for this family

Vertical integration has long been championed as a way to break through the doldrums of commodity markets. The idea, of course, is to capture more profit from your staple crop by creating value-added products.
Dean Folkvord and his father Dale, owners of Wheat Montana Farms near Three Forks, Mont., have taken that concept about as far as it can go.
“Of all the things we do.” Dean says, “the most profitable is to grow wheat, mill it, bake it, and sell a sandwich out of our store and restaurant. It’s by far our highest margin business.
The also sell dozens of specialty grains, operate a flour mill for wholesale and retail customers, sell a variety of baked goods nationally, recently began franchising the Wheat Montana restaurant concept. Currently there are seven stores in Montana, and Dean says a move out of state is next.
Long Road. The Folkvord’s road to integration began in 1978, when Dale decided to expand his 600-acre wheat farm to 3,000. “Dean was finishing high school that year “Dean was finishing high school that year,” he says, “and we talked about partnering on the new farm. I wanted him with me, but I told him he needed to go to college and bring something back.
Dean went to Montana State University and in 1982 he brought two things back: a degree in ag business, and a host of new ideas.
“My graduation present was an IBM computer,” Dean says.” and I set up an office and began focusing on the business side of farming. We started no-tilling, using an air seeder to seed directly into stubble, and experimented with a million different things. We were early adopters who got to see a lot of ideas fail. But we figured things out.”
Five years later, they decided to concentrate on baking quality rather than yields, and hooked up with a partner who grew hard white wheat. They grew it, milled it, baked buns, and had a successful test market at a McDonalds restaurant. That’s when they decided to pursue specialty grains.
Shaky Start. “In 1989 we had a partner in the bakery and in the specialty grains,” Dean says,” and we thought we would just keep on being farmers. In 1990 that all imploded. The specialty grains guy disappeared, and the manager of the bakery couldn’t handle it. So we had to decide whether to forge ahead on our own or go back to just farming. We bought the partners out, and focused on the bakery while my dad focused on farming. Our wives pitched in, too, and we just worked around the clock. Looking back, I really don’t know how we did it all.” In 1992 they made “the big move,” and decided to fully integrate the operation. That winter they broke ground on a new, fully integrated complex, one that would receive their grain in the back door and sell food products out the front door. The bakery had $400,000 in sales that year, and the Folkvords only looked ahead.
By 1997 the farm had grown to 11,000 acres, and in the year 2000 the company’s sales figures topped $10 million. “In 2000, we sold everything we could make,” he recalls. “We paid down a lot of dept and went to the next level. The bakery really got strong after 2000, and we began thinking about franchising. We sold the first franchise in 2003, where the franchisee pays $35,000 and we get 6% of sales. We produce fresh bread for those stores.” More Growth. “Size brings opportunity,” Dean says. “We invest all the money back into the business, and it has paid off. For example, last spring Burger King wanted us to provide buns for 22 stores inn Montana and Wyoming, and we could say “yes” because we have a facility to do the work. It’s a volume business, and the overhead costs fall with every loaf that goes out the door. We’ve also learned that when you open a deli, you sell more bread in the local grocery stores. The integration effect of brand development works in multiples.”
So what’s next? “We’ve taken the company about as far as a family can,” Dean says. “Now we are looking for partners so we can continue to grow and maybe take some of our own chips off the table. We are very serious about that. With more resources we’ll be able to move into markets beyond Montana, and with confidence.