About WheatFields

Founded by Chuck Magerl, Thom Leonard, and Charles Rascoll, WheatFields has been a fixture of Lawrence’s thriving downtown scene for over 25 years.

Awards and Recognition

WheatFields has received local, regional, and national recognition in the years since opening. Inclusion in Maggie Glezer’s landmark book, Artisan Baking Across America, led to a feature in a USA Today story that highlighted ten great US bread bakeries. The Kansas Wheat Commission honored WheatFields with their first ever “Bakery of the Year” award. WheatFields is proud to have gained customer recognition by being selected as one of the Eight Wonders of Kansas Cuisine, sponsored by the Kansas Sampler Foundation.

WheatFields Artisan Breads

All WheatFields hearth breads are baked on the masonry sole of our wood-fired Spanish oven. The J. Llopis oven imparts unique crust and crumb flavor and texture. Our hearth loaves are handcrafted fresh daily by hard-working, early-rising bakers who apply their talent and personal touch at each stage of the baking process. We use either natural levain or yeast preferment in our breads. While this requires more time and attention from our bakers, it results in better tasting, better textured bread for you.