Harvest 2026 allocations open to Private Clients · Los Angeles flagship now baking
OAK & WILLOW Request an allocation
Heritage grain · Stone-milled to order · Twelve growers, two climates

Bread from a
single field.

Every loaf we bake traces to one farm, one variety and one harvest. We contract the field, mill the grain ourselves within days of use, and bake in twelve addresses we own outright. Nothing is sourced on the open market.

Apply for Private Client Read the harvest ledger
[Hero image: miche on linen, natural light]

Red Fife miche · Field 7, Walla Walla · Harvest 2026 · Lot 0412

12 Heritage growers under three-year contract, across two climate zones
10 days Longest a lot of flour waits between the stones and the oven
4 °C Flour held cold from bagging to bake, so the germ never turns
1 lot Every product carries the field, variety and harvest it came from
The Harvest

Four grains. Named fields. Finite lots.

We buy by the acre, not the bushel. When a field is allocated it is gone for the year, which is why the harvest ledger exists and why Private Clients reserve first.

Reserve from the 2026 ledger
[Red Fife wheat, Walla Walla]

Red Fife

Walla Walla, Washington. The loaf we are known for: deep crust, long ferment, a sweetness that comes from the grain alone.

Allocation: 62% reserved
[Turkey Red wheat, Kansas]

Turkey Red

Flint Hills, Kansas. Hard winter wheat with a tall, open crumb. The base of our bread and pizza flours.

Allocation: 48% reserved
[Sonora white wheat, Arizona]

Sonora

Sonoran corridor, Arizona. Soft, pale and fragrant. Our pastry, cracker and tortilla flour.

Allocation: 71% reserved
[Einkorn, Northern Plains]

Einkorn

Northern Plains. The oldest cultivated wheat, milled in small lots for the Chef's Table and the premium mixes.

Allocation: by application
[Granite stone mill, flour in motion]
The Mill

Milled to order.
Never to stock.

Whole-grain flour is alive for about three months. Industrial mills strip the germ so it keeps for years; we keep the germ and run the stones against a ten-day forecast instead. The flour in your loaf was grain a week ago.

  • Granite stones, 40 inch100 kg per hour, each
  • Flour temperature at the stonesHeld under 38 °C
  • Extraction gradesWhole, 85%, 70%
  • TraceabilityLot to field, on every bag
Order flour by the lot
Private Client

The Allocation.

A limited number of households, residences and estates hold a standing allocation of the harvest. It is the only way to secure a field before the ledger opens, and the only way to have Oak & Willow bake in your own kitchen.

Monthly

The Pantry

Five pounds of stone-ground flour from the current lot, one seasonal grain and one mix, shipped cold from the nearest flagship.

$39 per month
Monthly

Weekend Baker

Two bake-at-home kits (croissant, cinnamon roll, focaccia in rotation) and one mix, with the field and lot card for each.

$48 per month
By application · 200 households

The Allocation

  • A named field reserved in your household's name each harvest
  • Quarterly Chef's Table delivery, with first access to Einkorn lots
  • Private baking in residence, aboard or on the estate, by our head baker's team
  • A dedicated gifting desk and standing orders for your office and hospitality
  • Preview evenings before each flagship opens
[ANNUAL FEE] per year
Flagships

Addresses we own, not lease.

Each flagship is a building we bought for the corner and the morning light. The oven is in the window; the retail wall carries every lot we are milling that week.

[Los Angeles flagship, corner frontage]

Los Angeles

Now baking

[STREET ADDRESS] · Open 7 am to 6 pm · Chef's Table pickup

[San Francisco flagship]

San Francisco

Opening 2027

Private Client preview evenings precede every opening.

[New York flagship]

New York

Opening 2028

Seattle, Chicago, Boston and Washington follow.

Gifting & Hospitality

A gift that names its field.

Boxed lots, seasonal collections and standing orders for family offices, hotels, private aviation and the people you would rather not send another bottle to. Each carton carries the grower's name and the harvest.

Speak to the gifting desk Hospitality accounts
[Harvest gift box]
[Hotel bread service]