The curation of savory, wholesome bread starts long before the ovens fire up. Take Scott Molyneaux’s job, for example: as Corporate Chef for Great Harvest Bread Company, he sleeps, breathes and most definitely eats good bread for a living.“ And I absolutely love my job,” he said. "Farm-to-table’ is more than just a cute expression. I actually get to shake the hands of the guys who grow our wheat, and it is an honor.” Great Harvest Bread Company’s wheat is grown exclusively in Montana’s Golden Triangle, an area renowned for its ideal wheat-growing weather conditions and hearty varieties. “Ninety-five percent of our farmers do not irrigate. They rely on rain from above and the sun,” Molyneaux said. “And they pray.” Depending on the year, Molyneaux will receive 80-100 wheat samples from farmers, but only about 10-15 will pass his tough regulations, including testing for protein content, moisture and even mini baking taste tests. The high pass-fail ratio ensures Great Harvest Bread Company’s stores receive only the best of the best for their mills year after year. “The cream of the crop, literally so,” Molyneaux said. “It’s a point of pride for our farmers because they know exactly where their wheat is going and that we will care for it with as much passion as they have. ”Molyneaux makes it a point to stop by the fields in Montana to thank the families that grow quality wheat to craft quality breads. On his most recent trip, he paid a visit to one of Great Harvest Bread Company’s most faithful farmers. “ He’s been supplying us with some of the best varieties of wheat for well over a decade,” Molyneaux said. “ His grandparents homesteaded the land, and with each generation it’s grown. His son is now farming with him and will likely take over sometime down the road.” All of the farms that supply Great Harvest Bread Company are family-owned and operated, maintaining the standard for traditional bread values dating back centuries that keep its owners, chefs and bakers grounded. “There are definitely faster, mechanized ways to do this, but we choose not to do that,” Molyneaux said.