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The Bread Lab Collective

The Bread Lab Collective label

The Bread Lab Collective is a group of bakers, millers, plant breeders, teachers and students across four countries who have joined together to create an affordable, approachable, accessible whole wheat sandwich loaf.

Loaf label, "10 cents of this purchase goes to The Bread Lab. This loaf is made possible by a collaboration with The Bread Lab, a non-profit developing grains for nutrition and taste."
Members are developing, baking, selling and teaching the Approachable Loaf. The original formula was developed by Jeff Yankellow together with The Bread Lab. While bakers are free to choose specific ingredients, decide how to package their finished product and what name to give their loaf, it is the shared core values that unite the group.
Unsliced loaves of fresh bread with a The Bread Lab Collective coaster.
The Approachable:

  • is baked in a tin and sliced.
  • contains no more than seven ingredients.
  • contains no non-food.
  • is at least 60% whole wheat—preferably 100%.
  • is priced under $6/loaf.
  • 10¢ of every loaf sold returns to The Bread Lab to support further research of other whole grain products.
Below are the current members of The Bread Lab Collective. For more information on the Collective or to find out how to become a member please contact Janine Johnson at

  • The Bread Lab, Burlington, WA
  • Culinary Arts & Hospitality, Skagit Valley College, Mt. Vernon, WA
  • Clumsy Crow Baking, Pullman, WA
  • Mel Darbyshire, Seattle, WA
  • Breadfarm, Edison, WA
  • King Arthur Flour Bakery + Cafe, Norwich, VT
  • Elmore Mountain Bread, Elmore, VT
  • Backdoor Bread, Charlotte, VT
  • Bellegarde Bakery, New Orleans, LA
  • Cereal Quality, Crop and Soil Science, Oregon State University, Covallis, OR
  • Tuality Grains, Forest Grove, OR
  • Prager Brothers Artisan Breads, Carlsbad, CA
  • Jane the Bakery, San Francisco, CA
  • Zingerman’s Bakehouse, Ann Arbor, MI
  • Tecumseh Bread and Pastry, Techumseh, MI
  • Floriole, Chicago, IL
  • Bluegrass Baking Company, Lexington, KY
  • Wheat Breeding Program, University of Kentucky, Lexington, KY
  • Chatham University, Pittsburgh, PA
  • Lost Bread Co., Philadelphia, PA
  • Mediterra Bakehouse, Pittsburgh, PA
  • Agriculture Program, Flathead Valley Community College, Kalispell, MT
  • Blue Truck Bread, Great Falls, MT
  • Health Sciences, University of Colorado, Colorado Springs, CO
  • Moxie Bread, Louisville, CO
  • Little Bird Bake Shop, Fort Collins, CO
  • Yale Sustainable Food Program, Yale University, New Haven, CT
  • Seven Stars Bakery, Providence, RI
  • North Star Bakery, Wasilla, AK
  • Breadshop, Honolulu, HI
  • Sixteen Bricks, Cincinnati, OH
  • Limbert’s Bread, Mt. Pleasant, SC
  • Barrio Bread, Tuscon, AZ
  • Fresh Baked Breads By Janet, Florida, NY
  • University of Wyoming Extension, Laramie, WY
  • Evelyn’s Crackers, Toronto, ON, Canada
  • Small World Bakery, Langhorne Creek, South Australia
  • Small Food Bakery, Nottingham, United Kingdom
  • Loona Talu Veski, Kärgula, Estonia
Six loaves with flour butterfly on top
Small Food Bakery
Shelf full of bagged sliced bread loaves.
Elmore Mountain Bread
Sliced bread on top of paper bag packaging
Jane The Bakery
Bagged Zingerman's Bakehouse State St. Wheat Sandwich Bread
Zingerman’s Bakehouse
Bagged loaf of bread on wooden table
Mediterra Bakehouse
Sliced wheat bread on rustic table
Prager Brothers
Brown paper bag describing The Approachable Loaf
Small World Bakery
Bellegarde Bakery loaf with sign explaining The Bread Lab Collective
Bellegarde Bakery
Plate of stacked PBJ sandwiches, open bag of bread in background
King Arthur Flour