state st. wheat

state st. wheat
We’ve developed a new bread at the Bakehouse, State St. Wheat—soft, sliced, and packaged in plastic. It’s very different from the breads we usually make, so we wanted to explain why we’re doing it, and why we’re excited about it!

Here in the United States, a bread revolution unfolded in small pockets of the country, beginning as early as the late 70s and then more extensively in the 80s and early 90s. People began to relearn the art of baking naturally leavened (sourdough), hearth-baked breads—often round and crusty, very different from grocery store bread.

Today, a loose collaborative of bakers is trying to start another revolution. We are calling ourselves the Bread Lab Collective. We’re a national group of craft bakers, millers, teachers, students, and wheat breeders inspired by the work of the Bread Lab of Washington State University to work together to make nourishing sandwich bread available nationwide. Together, we’ve set out to create pure and simple whole grain sandwich breads that have broad appeal—familiar flavor, familiar texture, familiar shape—but are healthier than mass-produced, grocery-store bread because of our ingredient choices and artisan baking techniques.

Our goal is to bring nourishing bread to more people in our communities and to inspire other artisan bakers to join us so that Bread Lab Collective sandwich bread is available in every state. We’re excited to be teaming up with more than a dozen other bakeries from across the country, including King Arthur Flour Bakery (Vermont), Barrio Bread (Arizona), Seven Stars Bakery (Rhode Island), Breadfarm (Washington State), Prager Brothers (California), and Elmore Mountain Bread (Vermont), as founding members.

Our team freshly mills Michigan-grown, organic soft white wheat and combines it with stone-ground, high-extraction, Michigan-grown hard red spring wheat flour we get from our miller in Traverse City. We take the extra step to lightly cook (scald) a portion of that freshly milled soft white flour for added sweetness and moisture. All of that goes into a naturally leavened dough with a touch of Michigan honey and olive oil for a same-day fermentation to keep the flavors mild. The loaves get a gentle bake in our convection ovens to achieve a thin, relatively light-colored crust. The result is a flavorful sandwich loaf where you can taste the grain, with the added bonus of a tender and moist crumb, and a relatively long shelf-life.
nutrition ingredients

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