Less Efficiency and More Time: the Recipe for Better Bread

At The Bread Lab, breeders, PhD students, community members, bakers, chefs, millers, maltsters, and distillers come together to develop good grains and better bread.

A Washington, D.C. Bakery is Transforming the Way We Eat Bread

Jonathan Bethony from SEYLOU is changing the way we bake with nutritious, diverse, and local grains.

Baking Bread with Cassava Creates Resilience

Research organizations are working with local farmers and bakers to incorporate cassava flour into bread, with significant positive impacts for whole regions.