A Community Loaf 

Every bread lover should know about The Bread Lab, the famed research center in Skagit Valley. Dr. Steven Jones runs The Bread Lab, an extension of Washington State University. He is devoted to bringing grain agriculture back to our region and developing healthier and tastier wheat varietals for other parts of the country.

About a year ago, The Bread Lab launched a new initiative: The Approachable Loaf. A collective of artisan bakers, millers, and wheat-breeders have banded together to produce a community loaf that follows guidelines established by The Bread Lab. The goal is to produce a whole-grain loaf of sliced bread at a price that will appeal to a mass audience.

The criteria laid out by The Bread Lab are:

  • Baked in a tin and sliced
  • No more than seven ingredients
  • Contains no non-food
  • At least 60% whole wheat—preferably 100%
  • Priced under $6/loaf
  • 10¢ of every loaf sold returns to The Bread Lab to support further research of other whole grain products

The goal is to provide an alternative to the commodity loaves made from white flour or laced with preservatives produced by national bread companies and that dominate supermarket shelves.

As a long-standing member of Bread Lab’s advisory board, Leslie immediately got to work on an approachable loaf. We think you’ll like the result!

Our Organic Whole Wheat Loaf is a hearty pan loaf that comes sliced and ready for sandwiches. Made from whole grain organic wheat grown on Hudson Bay Farm near Walla Walla, the nutritious bread has excellent texture and flavor. Agave syrup adds just a touch of sweetness. The shelf life is 3–5 days.

With this loaf, we are proud to be joining The Bread Lab Collective. Stop in one of our cafés to grab a loaf. Every loaf sold supports the Bread Lab in their research to improve wheat varieties and support local farmers, leading to better whole grain products.

With this loaf, we are proud to be joining The Bread Lab Collective.