Ever wonder the secret to making phenomenal bread? It's in the wheat kernels.

Just ask Great Harvest wheat master Bonnie Harry. She's no stranger to wheat. For nearly twenty years, she's honed the art and science of baking Great Harvest bread. She knows it's our special wheat kernels that give our breads their authentic flavor. It's also what allows us to bake without using artificial dough conditioners to boost loaf size, or preservatives to extend shelf life.

But the slightest variation in the wheat crop can completely change the flavor, size, and shape of a loaf. Consistency is the key. That's why Bonnie performs at least one hundred test bakes each year.

Bonnie begins by sourcing all Great Harvest wheat from the arid high plains of Montana. This legendary region is known for growing some of the highest quality wheat in the world. Farmers who think they've grown a crop to Great Harvest standards first send their samples to suppliers for preliminary testing. Test lots that meet specified criteria are then shipped to Great Harvest's research & development bakery in Dillon, Montana.

Bonnie performs test bakes with each lot sample she receives. Like the conductor of a small symphony, she knows how to put the wheat through its paces. She starts by milling each sample of wheat into fresh ground whole grain flour. Six small stainless steel bowls are then spread along the ten-foot long butcher block table, as Bonnie begins measuring, mixing, weighing, kneading, and baking. Understanding the subtle nuances of the wheat—what a dough feels like, how it bakes—is something that can come only with experience.

In the end, Bonnie's looking for finished loaf volume, texture of the bread, and just the right flavor. What should a perfect loaf of Great Harvest Honey Whole Wheat taste like? "Nice, full-bodied, and balanced," says Bonnie. "You should taste a harmonious blend of wheat, sweet, and hints of fermentation."

Bonnie's passionate pursuit for Great Harvest wheat is a never-ending, always challenging process. Each year brings a new harvest. Wheat crops change. But for the farmers whose crops make the cut, there's a great sense of pride. They know that Great Harvest breads are baked with only the very best wheat we can find.