Vancouver Island Grain and Milling

3000 Mozart Road
Port Alberni, British Columbia, V9Y 8R2

(250) 723-9988

info@VancouverIslandGrainandMilling.com

Hi Wayne,

My name is Jennifer, we met on Saturday at the grand opening for "The Local General Store" in Victoria. (My son was riding the wooden bike) I bought your whole wheat flour and the pancake flour. I just wanted to let you know that I made bread Sunday morning and it turned out beautifully! I think it may be the best bread I have ever made!! The flour had a little different texture than I am used to, but it was so easy to work with and it really did make a very nice loaf. Needless to I would like to get more of your flour, lots more. Is there a way I could get some at the Local General Store? I look forward to trying many of your other products in the future.

All the best,
Jennifer

When visiting Vancouver Island on vacation earlier this summer I bought a bag of your multi-grain cereal to bring home. We eat hot cereal a lot and I can honestly say yours is the best I have ever tasted. My younger child won't usually eat hot cereal and even she likes it! We finished off every last bite and were so sad to see the bottom of the bag! I only wished we had first tried it while still on the island so I would have known to buy many more bags to bring home. Compliments to your milling company for making such a fantastic product.

Megan Bryden

It's as if I'd never had oats before.
All I can say is WOW! I've been eating 'grocery store' oatmeal almost every morning for as long as I can remember, and I'm 45 years old. ‎ After trying your freshly rolled oats, bought 12 hours earlier, I can honestly say it's obvious I've never had real oats ( or at least fresh oats ) my whole life. A particularly pleasant surprise was the steam from cooking smelled like fresh cut hay, not the acrid sent I had become accustomed to.
The overall flavour was lightly nutty and fresh, not bitter at all like the grocery chain oats. ‎It was as if I had eaten something new for the first time.
Keep it up,

Michael Ward