Tuesday, August 5

From Seed to Slice Tours: 10am - 5pm CT

Guildhall Gathering: 5pm - 7pm CT

Join us for our first From Seed to Slice field trip of 2025 as we head to Minnesota—home to over 13,000 wheat farms and a deep-rooted history in milling. This one-day immersive tour will trace the journey of wheat from the field to the oven, offering insight into the farmers, millers, and bakers shaping the future of regional grain economies. 

We'll begin the day with breakfast and a behind-the-scenes look at Laune Bread in Minneapolis, a market and subscription bakery committed to organic, naturally leavened breads made primarily with locally sourced grains. From there, we’ll travel to Baker’s Field Flour & Bread in Northeast Minneapolis, where traditional stone milling is alive and well, preserving both nutrition and flavor in every batch of flour. 

After a locavore's lunch at Brake Bread,we’ll head to University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences in St. Paul to explore their renowned Wheat Breeding and Genetics Project. There, we’ll tour the Department of Agronomy and Plant Genetics’ field plots and learn how researchers are developing resilient spring wheat varieties tailored to the Midwest’s climate and agriculture. 

We’ll end the day in community at Bang Brewing Company in St. Paul for a relaxed Guildhall Gathering. We’ll talk shop and unwind over brews and artisan pizza from Farina Rossa. 

This field trip is a unique opportunity to connect with fellow bakers, explore the local grain chain firsthand, and deepen your understanding of growing resilient, organic grains in a changing climate. You’ll leave with fresh insights and a renewed appreciation for the bread you bake—from seed to slice. 

We’re grateful to the Artisan Grain Collaborative for helping make this trip accessible and affordable.

Our Guides:

LAUNE Bread is a subscription and market bakery dedicated to seasonality, simplicity, and the intersection the farm and the city. We bake European & West Coast American inspired naturally leavened breads, pastries & cookies. We are committed to reducing waste, pursuing whole grains, and sourcing ingredients from Minnesota + Upper Midwest farmers and producers with earth friendly farming practices.  

Chris MacLeod began Laune Bread in 2015 as a bike delivered subscription micro-bakery. He realized that working solo was not for him, closed shop in 2017, and moved to Switzerland. Returning to Minnesota in 2019, Chris turned the oven back on with the addition of Tiff Singh. 

Raised in northern California, Chris discovered bread while living abroad as a student in Munich. Not anticipating a career in baking, Chris studied Rhetoric and German at Lewis & Clark College, in Portland, OR. Only as a form of procrastination did his baking grow. 

As befits an accidental baker, Chris’s technique and values are rooted in his travels and mentors, found in idyllic Pt. Reyes Station, CA, Portland, OR, Minneapolis, MN, Utrecht, Munich, rural Germany, and Basel + Bern, Switzerland.  

Tiff Ri first baking job was at her local coffee shop and cafe in St. Peter, MN, a base that sparked her interest in cooking and baking. The skills she developed there led her to seek more mentors in the Minneapolis baking community (from the likes of Sun Street Breads, Rustica and Restaurant Alma). 

Baking has remained a focal point in Tiff’s life both inside and outside of work, a mainstay through times of challenge and growth, a source of joy and respite. The seasonal whim of our menu offerings is influenced by Tiff’s inspiration of food, human connection and community.

Baker’s Field Flour and Bread

Patrick Wylie, Head Baker

I started baking bread about a decade ago as a humble home baker. I quickly fell in love with sourdough, baking every week and doing my best to improve. I learned about Baker's Field through a family connection and when I stopped by for a tour, I was told they were hiring. I jumped at the opportunity and have been milling and baking here ever since. I am honored to now serve the bakery team as our Head Miller / Baker.