The Breadlab
Research institute · Skagit County ·
Hands-on baking classes for all skill levels, artisan breads
Hands-on baking classes for all skill levels, artisan breads
"At Washington State University's Breadlab, director Stephen Jones warned that small and mid-sized bakers should prepare for greater variation in flour as millers struggle to meet specs amid shifting climate patterns — whether cold and wet or hot and dry — and that 'climate chaos is here,' meaning more unpredictable flour behavior is likely going forward." - Aimee Levitt
"The team at Washington State University’s Breadlab was mentioned as another group of bread experts who paid attention to Camas Country Mill’s stone-milling and grain variety work." - Brooke Jackson-Glidden
"Working with Washington State University’s Bread Lab, Jordan says the lab is 'making big waves locally and nationally' by improving the sustainability and quality of the local foodshed, and he’s collaborating with them to help unique grain varieties shine in a restaurant setting." - Suzi Pratt
"This engaging picture book about the science and joy of making bread is named for Washington State University’s influential Bread Lab." - Stasia Brewczynski
"A Washington State University research lab that served as a collaborative hub where he sought technical help with baking, consulted staff, and helped translate culinary questions into research and product development. After more than a year of collaboration he became the lab’s culinary director (officially starting June 1, 2018), a role that has him meeting farmers, helping develop market pathways, and acting as a liaison between growers and chefs. Projects include launching a Northwestern maraschino cherry product that repurposes byproducts from a local salt producer and pollination-grade cherries to create new income streams and a Northwest-branded product. His work at the lab centers on building a more sustainable, better-sourced regional foodshed by highlighting the wide diversity and high nutritional quality of crops grown in the area." - Dayna Evans
