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FROM SEED to SANDWICH
Jane the Bakery has taken 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 bakery. 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.
Come visit us to discover the following:
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.
Our breads are also available at BiRite Markets and Luke's Local Markets in San Francisco as well as many top restaurants and cafes.
Our 2026 Update:
What started as a dream on a Central Valley wheat field has become something we're genuinely proud of every single day. Jane Grain is now a fully operating grain program — growing, milling, and baking in a continuous loop between our family farm and our bakeries in San Francisco and San Rafael.
The Mill
Our new stone mill from New American Stone Mills arrived, and it changed everything. Larger and more capable than what we had before, it runs seven days a week — keeping our flour fresh, whole, and alive in a way that commercial flour simply can't match. Every loaf that comes out of our ovens is milled just days before it's baked.
The Grains
We currently grow and mill four varieties:
Yecora Rojo — a hard red wheat with excellent milling qualities and deep, nutty flavor, the backbone of our bread program
Desert King Durum — a heritage durum with rich color and complexity
Einkorn — one of the oldest cultivated wheats, with a delicate, almost buttery flavor
Emmer — a ancient grain with earthy depth, prized by bakers for its character
For the 2026 harvest, we've planted Yecora Rojo, Khorasan, Einkorn, and Emmer — with Khorasan joining the program for the first time.
In the Bakery
Jane Grain flour is used across our entire bread program. Three of our signature loaves are made with 100% Jane Grain:
California Levain
The Big Miche
100% Whole Wheat - both the sandwich and the boule
