Located in Washington state's fertile Skagit Valley, something special has been growing for more than a decade. There, Dr. Stephen Jones has led the Breadlab at Washington State University, pioneering whole grain innovation and bringing better bread to everyone.
Over the years, King Arthur has worked closely with Jones and Breadlab – from sponsoring grain-centric gatherings to developing an innovative new flour. Now, with Jones' retirement, we're sharing the story of our partnership and all the highlights (and bread!) along the way. “His influence is so great, reaching so many of us in the baking and food world,” says Mel Darbyshire, Head Baker at Grand Central Bakery in the Pacific Northwest.
“Dr. Jones' dedication to sustainable agriculture and innovative research has enriched our lives and elevated the craft of baking,” adds Suzanne McDowell, King Arthur's Vice President of Corporate Social Responsibility and Sustainability. “His work will forever inspire, fueling our present and shaping a better future for all.”
2009
Creation of Breadlab
Breadlab is an innovative center to research and see how wheat and other grains are developed, produced and ultimately used by bakers both professionally and at home. There, Dr. Stephen Jones has become the leader of a growing local wheat and grain movement, seeking to bring diverse climate-change-resistant grains to the world.
Read more: WSU Breadlab
2009
The King Arthur x Breadlab partnership begins
King Arthur has supported Breadlab since its early days – we are committed to amplifying the work of Jones and his team to develop game-changing grains and introduce more affordable and nutritious bread to bakers across the country , a cause we passionately believe in.
Read more: The rediscovery of native wheat
2011
Harvesting of wheat was organized for the first time
The Wheat Gathering — a gathering of farmers, millers, bakers, researchers, distillers and more, chaired by Jones and sponsored by King Arthur — kicks off at Washington State University. True to its name, the three-day conference focuses on grains of all varieties – wheat, rye, barley, buckwheat and more ancient grains – and all the innovations (and innovators!) around them.
Read more: Harvesting the Wheat, Part 1
2016
King Arthur Baking School opens at Breadlab
Born out of King Arthur's partnership with Breadlab, we opened our second Baking School location, co-located with Breadlab in Skagit Valley, Washington. You can learn how to make pastries, pizzas, pies and more on site from our talented instructors at our West Coast center.
Take a class: Washington Baking School Classes
2018
The Stephen Jones chair position is endowed
Alongside partner organizations and individual donors, King Arthur funded a $1.5 million endowed chair for organic grain breeding research for the public good. “Innovation in wheat breeding and organic farming practices is critical to improving the long-term health of our soil and planet,” said King Arthur CEO Karen Colberg.
2019
The bread-only recipe has been revealed
A collaboration between King Arthur, Breadlab and a group of bakers called the Breadlab Collective results in Only bread: a simple whole wheat sandwich bread meant to appeal to everyone from kids to adults. Designed to make good (and good for you) bread more accessible, the recipe is nutritious, healthy and tastes great – without the artificial ingredients and additives often found in grocery store bread.
Read more: Creating a better sandwich bread
2022
“Eat your crust. It's good for the planet.” debuts
“We have a saying: Eat your husk, it's good for the planet,” Jones says in this exclusive video, which takes you behind the scenes to learn about climate-friendly wheat farming practices. Jones and Jeff Yankellow, King Arthur Bread and Food Service Sales Director, walk you through the regenerative wheat cycle: breeding, growing and finally baking.
Watch the video: Eat your crust. It's good for the planet.
2023
Climate mix flour launch
Developed in collaboration with Breadlab, our Regeneratively grown climate blend is an innovative blend of unique wheat varieties bred to be more tolerant of the planet's changing climate. That wheat is also grown in a planet-friendly way by farmers using regenerative practices, allowing them to cultivate less, replant less often, reduce input use, and improve soil health while growing wheat that can withstand extreme weather events.
Read more: The flour of the future
Learn more about King Arthur's work as a B Corp on our site iMPACT page.
