Producer
White Lotus Farm
Address: 3723 Beaver Valley Rd Port Ludlow, WA, 98365
County: Jefferson
Phone: 425-830-0253
About Us
White Lotus sourdough loaves are hand-made in small batches and slowly fermented using a culture of wild yeast. None of the bread made in our food processing facility contains commercial yeast, conditioners or preservatives. All the whole-grains used are locally grown in just a few miles down the road by Chimacum Valley Grainery. All loaves are fermented for a minimum of 18 hours and baked in stone-lined bread ovens.
When you purchase bread from our farm, you are truly investing in the local economy - the farmers who grew the grain, the miller who milled this grain into flour and the baker who transformed this flour into delicious, nourishing sourdough.
When you purchase bread from our farm, you are truly investing in the local economy - the farmers who grew the grain, the miller who milled this grain into flour and the baker who transformed this flour into delicious, nourishing sourdough.
Practices
At White Lotus Farm, environmental stewardship is not a marketing phrase - it is the foundation of how we farm and bake.
We practice regenerative agriculture across our 70 acres, using rotational grazing, perennial pasture systems, compost application, and low-till growing methods to actively build soil health rather than deplete it. Healthy soil captures carbon, retains water more effectively during heavy rains and droughts, and supports diverse plant and microbial life. Our sheep play an essential role in this cycle, naturally fertilizing the land and strengthening pasture ecology through managed grazing.
We source our grains from Chimacum Valley Grainery just a few miles down the road, dramatically reducing transportation miles while supporting regional grain resiliency. By choosing local grain, we help rebuild a grain economy that values soil health, transparency, and long-term ecological stability.
Inside our bakery, we avoid commercial additives and preservatives, focusing instead on long fermentation and traditional techniques that rely on time rather than industrial shortcuts. We strive to minimize waste, compost organic materials back into the farm system, and make decisions that prioritize longevity over convenience.
Environmental stewardship, to us, means thinking generationally - caring for the land in a way that allows it to feed our community today while remaining healthy and productive for decades to come.
We practice regenerative agriculture across our 70 acres, using rotational grazing, perennial pasture systems, compost application, and low-till growing methods to actively build soil health rather than deplete it. Healthy soil captures carbon, retains water more effectively during heavy rains and droughts, and supports diverse plant and microbial life. Our sheep play an essential role in this cycle, naturally fertilizing the land and strengthening pasture ecology through managed grazing.
We source our grains from Chimacum Valley Grainery just a few miles down the road, dramatically reducing transportation miles while supporting regional grain resiliency. By choosing local grain, we help rebuild a grain economy that values soil health, transparency, and long-term ecological stability.
Inside our bakery, we avoid commercial additives and preservatives, focusing instead on long fermentation and traditional techniques that rely on time rather than industrial shortcuts. We strive to minimize waste, compost organic materials back into the farm system, and make decisions that prioritize longevity over convenience.
Environmental stewardship, to us, means thinking generationally - caring for the land in a way that allows it to feed our community today while remaining healthy and productive for decades to come.