This is the story of how NatureBake's Oregon Grains bread came to be the leading sustainable model for locally growing and processing bread.
In 2009 NatureBake's then vice president (now CEO) Shobi Dahl read a Portland food blog post about the 100-mile diet. The idea behind the 100-mile diet is to support local agriculture by only eating foods that are sourced within 100 miles of your home. Shobi took a calculated risk and began a journey to partner with Willamette Valley farmers to reduce the carbon footprint from the transportation of an average loaf of bread. After intensive research and exploration seeking local grain supply channels, Shobi discovered Willamette Seed and Grain. WSG is a coalition of farmers from the Willamette Valley formed with the purpose of growing, processing and marketing grain, seeds and beans grown in the valley. Shobi struck a deal with these Oregon farmers to grow flax, wheat, and oats for "Oregon Grains" while having Bob's Red Mill Natural Foods perform the milling. Oregon Grains is delicious, nutritious, and creates a model for feeding the Pacific Northwest.