Nov 11, 2016

Washington State University recently announced that they will be expanding their Bread Lab in partnership with King Arthur Flour. The new expansion will include a 12,000 square-foot facility where King Arthur Flour’s state-of-the-art baking education school will be housed.

Along with the new baking school, the expansion will also include wheat milling and bread baking labs, a professional kitchen, and additional meeting space. This will allow for additional capabilities in the Bread Lab Plant Breeding Program as well as to promote innovation through the testing of grain function and quality.

Director of Baking Experience at King Arthur Flour, Susan Miller, said “The work of the Bread Lab is inspirational to King Arthur Flour. Their commitment to rebuilding regional grain economies through breeding wheat varieties for flavor and nutrition gives us a wonderful opportunity for continued growth and discovery in the field of baking."

Classes are already in session for King Arthur Flour’s Baking School, however the entire Bread Lab expansion is expected to be completed by early 2017.  To book a course, please visit King Arthur Flour’s list of upcoming classes.

About King Arthur Flour
King Arthur Flour is America’s oldest flour company that produces a wide range of specialty products, including gluten-free flour, organic flour, and innovative mixes.  The company also holds over 800 hands-on baking classes every year and offers free recipes and other baking resources on their website.

About the Bread Lab
The Bread Lab is a key component of Washington State University’s Plant Breeding Program in Mount Vernon, WA. The lab works with a wide range of grain types in order to identify the best lines for farmers, bakers, cooks, and brewers. The Bread Lab’s mission is to is breed and develop affordable, nutritious, and publicly available grain varieties and crops for the benefit of the entire supply chain.