bake - May/June 2020 - 42

breads

"They didn't want sub-par bread going
into their sandwiches in their machines."
Greg Wade, head baker, Publican Quality Bread

High-quality, ethically-sourced ingredients are of utmost im-

Neighbor Loaves from participating bakeries. Bakers source

portance for Publican Quality Bread. The bakery works with lo-

grain from local sustainable farms and bake Neighbor Loaves

cal farmers such as Marty and Bill Travis of Spence Farm. They

which contain at least 50% locally grown stone-milled flour.

grow grains specifically for the bakery, where the varieties work

Neighbor Loaves are then distributed to community feeding or-

well on the farm and are flavor-forward instead of being selected

ganizations to support people in need.

just for yield.

The initiative secures the local grain chain during the pandemic. Farmers are currently planting grain and need to know they'll

The Artisan Grain Collaborative

have a place to sell this year's crop. Local mills need to keep

Publican Quality Bread is a founding member of the Artisan

busy grinding last year's grain, while bakers are facing reduced

Grain Collaborative in Chicago, a group whose reach has now

revenue in this new environment.

spread to most of the Midwest. It is a group of farmers, bakers,
millers, plant breeders and university extensions all working together to create a stronger regional grain system.
The Artisan Grain Collaborative is constantly testing new vari-

Some of the bakeries participating in the Neighbor Loaves program that consumers can purchase bread loaves from include:
x Baker's Field Flour & Bread - Minneapolis
x Hewn - Evanston, Ill.

eties over different soil types and climate conditions, performing

x Lost Larson - Chicago

bake and flavor tests among other programs with the end goal

x Madison Sourdough - Madison, Wis.

of more grain being grown and used in all culinary and even

x Muddy Fork Farm & Bakery - Bloomington, Ind.

beverage applications.

x ORIGIN Breads - Madison

"By working together with everyone in the grain value chain,

x Kickapoo Cafe - Viroqua, Wis.

we are able to overcome a lot of hurdles that most of us wouldn't

x Perennial Bakers - Oak Park, Ill.

be able to accomplish working alone," Wade says.

x River Rock Kitchen & Baking Co. - St. Peter, Minn.

With the coronavirus pandemic greatly affecting communities

x Three Twigs Bakery - Springfield, Ill.

and their economies, the AGC launched a program to highlight

Bakers who want to begin producing Neighbor Loaves can

the importance of regional food systems and to support area

find more information at http://graincollaborative.com/. The

farmers, millers, bakers and eaters.

website also features a list of resources to find local grain and

The Neighbor Loaves program asks consumers to purchase

42 < MAY-JUN 2020 | bakemag.com

flour in the Upper Midwest and throughout the country.


http://www.graincollaborative.com/ http://www.bakemag.com

bake - May/June 2020

Table of Contents for the Digital Edition of bake - May/June 2020

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http://digital.bakemag.com/sosland/bake/2020_06_01
http://digital.bakemag.com/sosland/bake/2020_05_01
http://digital.bakemag.com/sosland/bake/2020_04_01
http://digital.bakemag.com/sosland/bake/2020_02_01
http://digital.bakemag.com/sosland/bake/2020_01_01
http://digital.bakemag.com/sosland/bake/2019_12_01
http://digital.bakemag.com/sosland/bake/2019_11_01
http://digital.bakemag.com/sosland/bake/2019_10_01
http://digital.bakemag.com/sosland/bake/2019_09_01
http://digital.bakemag.com/sosland/bake/2019_08_01
http://digital.bakemag.com/sosland/bake/2019_07_01
http://digital.bakemag.com/sosland/bake/2019_06_01
http://digital.bakemag.com/sosland/bake/2019_05_01
http://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
http://digital.bakemag.com/sosland/bake/2019_03_01
http://digital.bakemag.com/sosland/bake/2019_02_01
http://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com