Hartwick Unveils New Baking Innovation Lab

ONEONTA—Hartwick College’s new Baking Innovation Lab, a one-of-a-kind center on the East Coast and a valuable addition to the Hartwick Center for Craft Food and Beverage, is now official. The grand opening celebration took place on Tuesday, October 22, marking a significant milestone in the culinary landscape in New York State, organizers said in a media release.

The lab is set to play a pivotal role in advancing innovation within the food and grain sector. Its primary mission is to bolster the efforts of small and mid-sized producers and processors of local cereals and grains, including growers, bakers, and food product developers.

“Through quality testing, research and education, the BIL will be a beacon of support for local food innovators,” the release read.

Set in a 3,500-square-foot state-of-the-art facility on Dietz Street, the BIL is more than a lab; it’s a hub of collaboration and experimentation. Equipped with a pilot mill, bakery and classrooms, the lab provides reliable, affordable, and comprehensive quality testing services for locally produced grains, flour, and grain-based products. Key services include grain and flour quality testing, test milling on stone and other mills, and recipe development for whole grain and stone-ground flour.