The Bread Lab is moving!  We’ve outgrown our 600 sq. ft. lab at the Washington State University-Mount Vernon Research Center, confirmed by the overflow of equipment lining the hallway to the Bread Lab entry. Our new home in 12,000 square foot quarters is a 5 minute drive away, nestled among other Skagit Valley food enterprises in the Port of Skagit County.

Partnering with King Arthur Flour’s Baking Education Center, the new Bread Lab will offer year-round baking workshops focused on whole grain formulas and fresh milled flour selected from the thousands of grain varietals grown at the Washington State University-Mount Vernon Research Center.  Under the guidance of Blaine Wetzel, co-winner of the prestigious James Beard Award for Rising Star Chef of the Year, the schedule of workshops will grow to reflect more of the harvest and forage available in this fertile valley.

Announcement of upcoming workshops, lectures and film screenings will be sent by email and posted on this website. To join our email list, please click this link.

For more information or if you would like to purchase a class or event gift certificate,
email wendyhebb@gmail.com

All Photos Kim Binczewski

Scott Mangold, Breadfarm

Melanie Darbyshire, Head Baker Grand Central Baking Company