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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.
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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!
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We needed to figure out storage, cleaning, transportation, and milling — no easy feat. We found great partners along the way and got to work. The grain was harvested in late summer 2024 and we began milling and baking shortly after.
Through connections at the Bread Bakers Guild, we got the mill up and running — and it has truly been a team effort. Our bread bakers have been incredible at incorporating the flour into all our loaves, and we continue to develop new breads to further celebrate this project.
Jane Grain bread can be found at all Jane locations and at select markets, restaurants, and schools throughout San Francisco and Marin.