Thank you to Clif Bar, King Arthur Flour, Les Dames d’Escoffier – Seattle, Beecher’s Cheese and 7 other donors that created a $1.5M Endowed Professorship for organic plant breeding and innovation in the Bread Lab.

Read more about this and see the video.

By Lulu Chang, Digital Trends 

This isn’t your typical bread and butter. Rather, the carbs coming out of the Bread Lab at Washington State University are a combination of taste and technology, as the lab seeks to take bread where it’s never been before. By conducting research on thousands of wheat, barley, buckwheat, and other small grain lines, researchers, farmers, and bakers are coming together to bring us our daily loaves.

Initially begun in 2011 as a small lab project in WSU’s Mount … » More …

King 5 Seattle

BURLINGTON, WASH. – In the farm fields near Mount Vernon, scientists are working to build better bread.

“Bread is science. It’s physics, it’s chemistry, it’s biology – it’s alive,” said Dr. Stephen Jones, wheat breeder, home baker, and director of The Washington State University Bread Lab.  Since 2011, this place has explored the science of tasty whole grain loaves.    One of the lab’s missions? Developing bread that’s affordable, nutritious and delicious. Using grains grown west of the Cascades.

Bill Gates has toured the bread lab, Patagonia’s food line, Patagonia Provisions, sponsors research at the lab.  The Bread Lab even developed a healthier … » More …

Posted by Sarah West on September 14, 2017 Nature’s Path, Organic News & Sustainability

When most of us think of wheat country, we imagine the nation’s heartland – broad, flat, and covered in swaying grass as far as the eye can see. Not in Washington State’s Skagit Valley. Here, wheat grows in rotation with vegetable crops like cabbage and potatoes, the air carries a hint of brine, and the view sweeps up into evergreen foothills flanked by toothy North Cascade peaks. If … » More …

Sep 3rd, 2017 | Category: Community, Features by Mary Vermillion, Grow Northwest

Research labs don’t typically draw crowds. But when the subjects are wheat and grains that promise the revival of a piece of Skagit Valley’s agricultural heritage, you’re bound to develop a following. And sooner or later, you’re going to need a bigger lab. Such is the case for Washington State University’s Bread Lab in Burlington, which in August celebrated the grand opening of its 12,000-square-foot facility at the Port of Skagit with more than … » More …

Robin Asbel, Chef, Author, InstructorSome people take time off at the end of July to visit a white sand beach.

But there’s no barley at the beach. Instead, at 3;45 am, I found myself driving in darkness, about an hour North of Seattle, navigating country roads to get to an experimental grain field before dawn. There, as the light spilled over the silhouettes of purple mountains in the distance, I met with 38 like-minded people to follow a visionary through a field.

… » More …

Words and photos by Communications Manager, Molly Goren

“100 years ago, 90% of us were home bakers,” Dr. Stephen Jones tells a crowd of sleepy bakers, farmers, and brewers at the 7th annual Grain Gathering.

It’s 4:30am, and we are preparing for a sunrise wheat field walk just outside of The Bread Lab in Skagit Valley. In addition to serving as a research center for Washington State University plant breeders, Jones’ Bread Lab is also home to the King Arthur Flour … » More …

Palouse Heritage

The seventh annual July 27-29 “Grain Gathering” sponsored by Washington State University’s Bread Lab at Mt. Vernon/Burlington in northwestern Washington State once again brought together a vast throng of folks interested in farming, baking, nutrition, and heritage. Representing 23 states and 7 countries, some 350 attendees heard presentations on a variety of topics including whole grain baking, bagel rolling, and barley teas!

Huge thanks to Stephen Jones, Steve Lyon, Wendy Hebb, Kim Binczewski, and army of Bread Lab volunteers. The three-day event is … » More …

by Allison Steele, Staff Writer, Philly.com

A one-of-a-kind baguette arrived this week on the shelves of the Whole Foods store in Callowhill: a whole-grain loaf crafted by chef Marc Vetri and developed in Drexel University’s new Bread Lab.

Made with wheat freshly milled by the Castle Valley Mill in Doylestown, the loaves were baked in-store and went on sale for the first time since they were developed in the lab, a research center launched by Vetri and others … » More …