Photo by Kim Binczewski
The Washington State University Bread Lab Plant Breeding Program conducts research on thousands of lines of wheat, barley, buckwheat and other small grains to identify those that perform well for farmers, and that are most suitable for craft baking, cooking, malting, brewing, and distilling. Selecting for flavor, nutrition, and distinctive characteristics, samples of the most promising varieties are brought into the Bread Lab for analysis to determine the product that best utilizes and manifests their unique characteristics.
The Bread Lab began in 2011 in a small laboratory in the Washington State University Mount Vernon Research Center. Today it occupies 12,000 square feet at the Port of Skagit and includes the Bread Lab research and baking kitchen, a cytology lab, and the King Arthur Flour Baking School at the Bread Lab. In 2017 construction will add a milling laboratory and a professional kitchen overseen by James Beard Best Chef Northwest Blaine Wetzel.
Our Mission: The programs of the Bread Lab work to breed and develop publicly available varieties of grains and other crops that will benefit farmers, processors, and end-users while enhancing access to affordable and nutritious food for all members of our communities.
Our Vision: Through innovation and discovery, and an appreciation of the culture and traditions that define what we eat, the Bread Lab plays a major role in moving food systems in more meaningful and just directions.
For more information contact: Dr. Stephen S. Jones, firstname.lastname@example.org; 360.707.4640.