Hello. Well, the first thing you need to know about us is that we are not a bakery. We are WSU researchers working outside of the commodity system on wheat and other grains. And, yeah, we bake. One of our goals is to introduce the concept of affordability into our regional food systems—specifically to develop better tasting, healthier, affordable bread and keep the value where it is produced while not pricing people out of staple foods.
Afterall, it’s just bread.
We create and breed different wheat, barley and rye varieties that are better for the soil and farming, way better tasting, and best of all, healthier for you. Then we share that knowledge with the rest of the world. We work with bakers, farmers, flour mills and basically anyone that wants to create healthier food through whole grains. Our goal is to change the way the world views and eats wheat.
We live and work out of Skagit Valley, Washington but our hope is that our philosophy and the actual idea of eating the whole grain becomes a world-wide habit.
Stephen Jones, Director WSU Breadlab