Ben's Bread LLC
Vendor
About
Ben's Bread is a Community Supported Bakery (CSB) that focuses on fresh-made, naturally leavened hearth breads. Our CSB is comprised of a close-knit, two-person team. Ben Campbell is the baker. He is the head baker for Sea Creatures restaurant group's Amazon Spheres projects, and former head baker at Lark in Seattle, Washington. His wife, Megan Campbell, is the smart, beautiful genius that knows how to do things like bring in customers, develop a website, balance a budget, plan a business, and motivate the head baker to do his job better. Essentially, Ben makes the bread delicious, and Megan makes everything else about Ben's Bread awesome.
We try to make our bread as affordable as possible while keeping in mind that our methods are a labor of love and take up a lot of our very little free time. Additionally, we believe that it is very important to give back to our community. As a result, we donate $1 from EACH LOAF OF BREAD sold to a worthy organization.
'What is your organization of choice', you ask? Greenplate Special is a fantastic local educational organization that gives middle school kids a full appreciation of the food cycle (growing it, cooking it, and eating it) through summer camps and after-school programs. To find out more about their programming, or go get involved, visit www.greenplatespecial.org.
If you have any questions or would like to get on our mailing list, contact us at bensbreadseattle@gmail.com.
Production Practices
Use Only Organic Materials Non Gmo
We source all of our grains from the best local/Washington state farmers and millers. Most of our grains come from Cairnsprings Mills (Skagit Valley) and Smalls Family Farm (Walla Walla). All of our breads are naturally leavened.
Location
Seattle, WA
Manager
Ben Campbell is the co-owner/baker of Ben's Bread. He is the head baker for Sea Creatures restaurant group's projects, and former head baker of Lark in Seattle, Washington. After graduating from the University of Washington with his BA, Ben attended and graduated from the Art Institute of Seattle's Culinary program and worked his way through several Seattle kitchens before discovering the wonderful world of naturally leavened sourdough breads. As a self-professed "grain nerd" Ben is obsessed with finding and experimenting with the highest quality local and heritage grains he can find.
Ben is a current member of the Bread Baker's Guild of America, organizer of the 2019 Seattle "Carbs for a Cause" bake sale, and speaker at the 2020 Cascadia Grains Conference.
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