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Fresh bread from Vetri now in Whole Foods

Marc Vetric Bread
by Allison Steele, Staff Writer,

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 last year to explore product development, nutrition, and ideas around community access to grains.

The Bread Lab was created as an East Coast branch of the Bread Lab at Washington State University, which is led by Stephen Jones, an heirloom-grain expert and visiting fellow at Drexel’s Lindy Institute for Urban Innovation.

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Washington State University