The latest bread offering from Michigan-based Zingerman’s Bakehouse is State St. Wheat, a five-ingredient sandwich loaf created to bring the nutrition and flavor of artisan baking to the sandwich bread aisle. It’s made with natural ingredients and no added preservatives, making it dramatically different than a typical sandwich loaf.
State St. Wheat is part of the Bread Lab Collective’s sandwich loaf program, which aims to improve access to nourishing bread, crafted by artisan techniques, made with seven or fewer ingredients, and at least 50 percent whole grain flour.
“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,” says Amy Emberling, co-managing partner of Zingerman’s Bakehouse, “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.”
The Bread Lab Collective is a group of artisan bakers working in collaboration with the Bread Lab of Washington State University. More than a dozen bakeries across the country are participating in the Bread Lab Collective’s sandwich loaf program. Among those is King Arthur Flour Bakery (Vermont), Barrio Bread (Arizona), Seven Stars Bakery (Rhode Island), Breadfarm (Washington State), Prager Brothers (California), and Elmore Mountain Bread (Vermont).
Ten cents of every loaf will benefit the Bread Lab, so that it can continue its role in moving food systems forward in more meaningful directions.