How long does a grain revolution take?
A look back at over a decade of work toward better bread for all.
Tucked away in the fertile Skagit Valley of Washington state, something special has been growing for over a decade. There, Dr. Stephen Jones has led the Breadlab at Washington State University, pioneering grain innovation and bringing better bread to all.
Over the years, King Arthur has worked closely with Jones and the Breadlab — from sponsoring grain-centered gatherings to developing an innovative new flour. Now, with Jones retiring, we’re sharing the history of our partnership and all the milestones (and bread!) along the way. "His impact is so vast, 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, nourishing our present and shaping a better future for all."
2009
Breadlab established
The Breadlab is an innovative hub to research and pioneer 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 burgeoning local wheat and grain movement, seeking to bring diverse, climate-change resistant grains to the world.
Read more: WSU Breadlab
2009
King Arthur x Breadlab partnership begins
King Arthur has been supporting the Breadlab since its early days — we’re dedicated to amplifying the work of Jones and his team to develop game-changing grains and introducing more affordable, nutritious bread to bakers across the country, a cause we fervently believe in.
Read more: Rediscovering local wheat
2011
Grain Gathering hosted for the first time
The Grain Gathering — a convocation of farmers, millers, bakers, researchers, distillers, and more, spearheaded by Jones and sponsored by King Arthur — launches 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 innovation (and innovators!) around them.
Read more: The Grain Gathering, Part 1
2016
King Arthur Baking School at the Breadlab opens
Born out of King Arthur’s partnership with the Breadlab, we opened our second Baking School location, housed alongside the Breadlab in Skagit Valley, Washington. You can learn how to make pastry, pizza, pie, and more onsite from our talented instructors at our West Coast hub.
Take a class: Washington Baking School Classes
2018
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 intended for the public good. “Innovation in wheat breeding and organic farming practices is critical to improving the long-term health of our soil and our planet,” said King Arthur CEO Karen Colberg.
2019
Just Bread recipe is unveiled
A collaboration between King Arthur, the Breadlab, and a group of bakers called the Breadlab Collective results in Just 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, wholesome, and great-tasting — without the artificial ingredients and additives often found in grocery store breads.
Read more: Creating a better sandwich bread
2022
“Eat Your Crust. It's Good for the Planet.” debuts
“We have a saying: Eat your crust, it’s good for the planet,” says Jones in this special video, which takes you behind the scenes to learn about climate-friendly wheat farming practices. Jones and Jeff Yankellow, King Arthur Director of Bakery and Food Service Sales, walk you through the cycle of regenerative wheat: breeding, growing, and finally baking.
Watch the video: Eat Your Crust. It's Good for the Planet.
2023
Climate Blend Flour launches
Developed in collaboration with the 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 farmed in a planet-friendly way by farmers using regenerative practices, allowing them to till less, replant less often, reduce input usage, 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 Impact page.
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