I love seeing what people do with my wheat. Don’t these look delectable?!

These breads were artfully made by:

Min of Biodynamic Wellness got into naturally leavened bread when her daughter became sick from eating conventional bread. Min taught herself how to make delicious sourdough bread before it became a thang. She’s a great teacher online and in-person on all things bread and biodynamic wellness.

Christina of @chinitaspies turned my Chiddam Blanc into these crispy baguettes, and regularly works her magic for special events. She’s a chef and baker in San Diego, California.

Revolution Bread makes baguettes and loaves from our Wit Wolkoring and Chiddam Blanc de Mars, which is available every week at the East Petaluma and Healdsburg SHED farmers’ markets.

Kathy of @makenbreadngreens is an enthusiastic home-baker who is curious about any wheat she can get her hands on. She bakes 100% whole grain bread in her Los Angeles home.

The last bread was made by Meg of @folk.bread in Olympia, Washington. A mutual friend of ours, Adrian Hale of 1000 Bites of Bread, journeyed north from California with a car full of my grain. Meg was a beneficiary of this excursion, and now we all benefit from the sight of the beautiful bread she made with the Chiddam Blanc de Mars.

All this, folks, makes a grain economy.