Small's family farm


At its heart, bread baking is the art of turning dry, relatively flavorless ground grain into a

delicious food with great complexity and variety.

While a baker can apply skill and craft to luring the flavor to develop, there is no escaping

the fact that it all begins with a single grain.

Imagine the comforting aroma that spreads through the house when a loaf is in the oven, 

like a favorite flannel shirt on a chilly day. It entices like the whiff of steak on the grill, 

onions caramelizing in the pan, or coffee beans fresh from the grind.

Local yeast, such as our sourdough starter, will always have an affinity for local grains.

A partnership 3 years in the making, Walla Walla Bread Co is proud to partner with Seth

Small of Small Family Farms to bring you local bread made from locally raised wheat.

All of our breads will be made from locally grown wheat. The crust is thinner, the crumb is

lighter, and the flavor is better than ever. We couldn't be more excited to make this change, 

lessening our foot print and showing you once again what an amazing wonder this valley

we call “Home” is!

Small's Family Farm is very excited to partner with the Walla Walla Bread Co. When I

first started researching whether or not turning our own grain into flour and marketing it

ourselves was a good idea, I went straight to one of the finest artisan bakeries I know of, the

Walla Walla Bread Co. I spoke at length with Chef Michael about the quality of grain

grown in the Walla Walla area, and how I believed that we could produce a superior

product to others currently available. His enthusiasm for a quality, local, family product

really encouraged us to pursue the idea further. Now, a few years after our first meeting, we are happy to have delivered on the quality we promised and see our flour in

the hands of such competent artisans! Grain is to bread what grapes are to wine, and that

is something not lost on the crew at Walla Walla Bread Co.

-Seth Small