FROM SEED to SANDWICH
We are excited to announce that Jane the Bakery is taking a significant step in enhancing the quality and freshness of our baked goods by growing and milling our own grain less than two hours from our San Francisco location. These grains make up the foundation for our breads and pastries. This initiative reflects our commitment to providing the highest quality ingredients while supporting sustainable practices.
Why?
By growing and milling our own grain, we ensure that our flours retain maximum flavor and nutritional value. Freshly milled flour not only enhances the taste of our products but also allows us to experiment with unique grains, resulting in a diverse range of flavors and textures for our beloved breads and pastries.
We also know where our grains are grown, who is growing them and are involved in every step of the cycle.
What to expect:
As we transition into this new phase, you can look forward to:
Artisan Breads: A wider selection of freshly baked breads made from our own milled grains.
Whole grain pastries: Enhanced pastries that benefit from the rich flavors of freshly milled flour.
Sustainability: A focus on local sourcing and environmentally friendly practices in our baking process.
We invite you to visit us at Jane the Bakery and all the other Jane locations to experience the difference that freshly milled grain grown just for us makes in every bite.
ITS ALL IN THE FAMILY
One of the most special components of the Jane Grain Project is that it is a unique partnership between Amanda Michael, owner of Jane, and her brother Cannon Michael, president of Bowles Farming Company. This collaboration brings together artisanal baking and sustainable farming to create a truly farm-to-table experience.
About the Partnership:
Bowles Farming Company, located just two hours from Jane the Bakery in Los Banos, California, is growing the grains used in Jane’s breads and pastries. As a sixth-generation family farm, Bowles Farming is renowned for its innovative and sustainable agricultural practices. The grains are then transported to San Francisco, where the Jane team mills them in-house to produce fresh, flavorful flours for their baked goods.
Why This Matters
Freshness and Quality: By milling all their own grain, the team at Jane ensures maximum flavor and nutritional value in every loaf and pastry.
Sustainability: Bowles Farming’s commitment to regenerative agriculture aligns with Jane’s dedication to supporting environmentally friendly practices.
Local Collaboration: This partnership highlights the importance of local food systems, connecting a Central Valley farm with a beloved San Francisco bakery.
JANE GRAIN embodies the best of California’s agricultural and culinary traditions. Stop by any of the Jane locations to taste the difference that freshly milled, locally grown grain makes!
HOW IT BEGAN- Amanda's Story
This project began many years ago when Cannon and I would talk about ways we could connect - with him as a grower and me as a baker/restaurant owner. I was always very impressed when he would talk about the farm's conservation efforts and advances in terms of sustainability in agriculture. I wanted to learn more about the composting program, the native seed project and all the programs on the farm that supported the workers and team members. I wanted to work with a company like Bowles Farming for our grains.
As much as we wanted to make it work there were always obstacles; the primary one being the difference in scale. As a smaller business we just couldn't handle the quantities he can grow. But as my business grew and our bakery space continues to grow it became apparent that with some effort we could get the wheat to work! We researched good varietals that would work on the farm and that I could also use to bake with. Our first planting has been a Yecora Rojo and a Desert King Durum. We planted in November 2023 and had some time to figure out the logistics. While the wheat was growing it was amazing to walk through the fields and see them filled with ladybugs, dragonflies, birds and other critters. The wheat fields felt very alive and I was super excited to get my hands on the grain!
We needed to figure out storage, cleaning, transportation and milling - no easy feat! We found some great partners along the way (Adams Grain and Capay Mills) and got to work. The grain was harvested late summer 2024 and we began the process of milling and baking. We started the milling with David Kaisel at Capays Mills but the delivery and logistics were tough for both of us and I wanted to have one less location for the wheat to travel to. I was fortunate enough to "borrow" a beautiful Osttiroler Mill from Lindsay and Mike Tusk.
Through other bakers I knew through the Bread Baker's Guild I was able to get the mill up and running and we were off to the races! It has been a team effort all the way.
My bread bakers have been amazing at incorporating the flour and grain into all our loaves. We are also developing new breads to further celebrate this project.
Jane Bread can be found at all Jane locations and at select markets and restaurants and schools in the San Francisco and Marin areas.
WHAT'S NEXT?
Cannon and the Bowles Farming team has already planted the 2025 harvest and are looking forward to another field of Yecora Rojo as well as some Emmer and Einkorn. The Jane bakery team is working with the grains and incorporating them into our pastry line as well.
We want to continue to grow JANE GRAIN and would love to be able to open a bakery in the Central Valley, close to the farm, where we can share these products with the community.
We've ordered a new mill to keep up with our growing usage!
