The Williams Hudson Bay Farm is located near Walla Walla in some of the best wheat-growing land in the world. It’s also where Tom and Ray Williams grow the wheat for the new Whole Grain Baguette that Macrina Bakery has created in collaboration with PCC. This past summer I visited the Williams Hudson Bay Farm to meet Tom and Ray. Walking through their fields and learning of their holistic approach to the integrity of the grain gave me a new appreciation for what it takes to create a healthy and delicious product.
Tom and Ray took over the farm from their father. Their grandfather had moved West from Kansas and farmed the same land they use today, though the farm has now grown to 3,000 acres. They grow a diverse range of crops. It was mind-boggling learning how they manage the complexity of a modern organic farm.
As we toured the farm in the summer heat, Tom and Ray explained three essentials to organic farming: cover crops, effective pest management and crop rotation. Portions of the farm are designated for animals, which provides meat, but also manure for fertilizer. They also have Beehives everywhere to help with pollination.
While we examined the wheat, they explained how they determine the proper time to harvest. Having an understanding of the whole operation and feeling the nearly mature grains in my hands gave me a new reverence for their flour. The Edison and the Expresso wheats they grow, the heritage wheats we use in the whole wheat baguette, have so much more flavor than commodity flour.
Part of the Williams farm is on PCC Farmland Trust land, which supports farmland preservation, organic production and sustainable practices. Tom and Ray hold the same core values that PCC and Macrina share. This is what makes this partnership so unique. We are all working together to bring the most nutritious and delicious baguette to the epicurean and environmentally-conscious customer that PCC attracts.