Bread Lab Collective teams with Zingerman’s Bakehouse

Zingerman’s Bakehouse introduces State St. Wheat, a five-ingredient sandwich loaf created to bring the nutrition and flavour of artisan baking to the sandwich bread aisle. State St. Wheat is made with only natural ingredients and no added preservatives, setting it apart from a typical sandwich loaf.

State St. Wheat is a product of the Bread Lab Collective’s sandwich loaf program which aims to improve access to nourishing bread, crafted by artisan techniques, made of seven or fewer ingredients, and at least 50 per cent whole grain flour. The Bread Lab Collective is a group of artisan bakers working in collaboration with the Bread Lab of Washington State University.

“We hope the launch of State St. Wheat inspires other artisan bakers to join us ,so Bread Lab Collective sandwich bread is available in every state,” said Amy Emberling, co-managing partner of Zingerman’s Bakehouse in a press release. “By returning to artisan techniques, intentional ingredient choices, and including freshly-milled whole grains, we’re able to connect to our communities, our land, and our traditions in a meaningful, nourishing way.”

More than a dozen bakeries across the country are joining the Bread Lab’s mission by making their own version for the Bread Lab Collective’s sandwich loaf program, 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). Each bakery’s recipe is different, in keeping with local taste and ingredients and with each bakeries flavour and process preferences.

Ten cents of every loaf will benefit the Bread Lab’s efforts in support of appreciating the cultures and traditions that define what we eat, and to continue its role in moving food systems forward in more meaningful and just directions.