Climate Science to Agriculture: Growing Healthy Food From the Ground Up, Maddie Hamaan, PACHA
Can Bread Help Heal the Planet? Maddie Hamann Thinks It Can.
When Maddie Hamann began studying climate science, she believed the answers to our environmental challenges would come through research. Armed with a degree in civil engineering and a PhD from the Scripps Institution of Oceanography, she dedicated her career to understanding climate change and the forces shaping our planet. But after years of studying the science, she came to an unexpected conclusion: knowledge alone wasn't enough to inspire change.
"We actually know a lot," she shared during our conversation on The Wild Party Podcast. "Just knowing more about the problem didn't seem to be changing the way we, as humans and as societies, were responding to it. The knowledge isn't the whole thing."
That realization led Hamann down a path she never anticipated. Instead of publishing more research, she began looking for a way to turn scientific knowledge into everyday action. Today, she is the Co-Founder and Director of Marketing at Pacha, a company proving that one of the most powerful climate solutions might be found in one of the oldest foods we eat: bread.
From Research to Real-World Impact
Hamann's career shift wasn't driven by a desire to leave science behind. Rather, it was fueled by a belief that business could become a powerful tool for creating the change she wanted to see. She also discovered that one of her greatest strengths wasn't confined to the laboratory. Throughout graduate school, she found herself gravitating toward writing and storytelling, skills her PhD advisor regularly encouraged.
At the same time, her future husband, entrepreneur Adam Heiner, introduced her to the concept of regenerative agriculture. Surprisingly, despite years of studying climate science, it was a topic she had never encountered in academia.
"I actually didn't learn anything about regenerative agriculture as an oceanographer," she admitted. "People are so siloed in academia. We study one thing and we don't talk with each other about some of the things that are most relevant."
That introduction would ultimately change both her career and her life.
A Business That Grew Naturally
Pacha wasn't born in a boardroom. It started in a kitchen.
The original recipe came from friends who baked small batches of sprouted buckwheat bread for family and neighbors. When they stopped making it, Hamann and Heiner continued baking it for themselves and the communal household where they lived. Before long, friends began asking if they could buy a loaf. Then restaurants wanted it. The more they baked, the more demand seemed to grow.
"It felt like the world was kind of pulling it out of us," Hamann recalled.
Eventually, she realized she wanted to leave research behind and join the business full time. What began as a simple loaf of bread had become an opportunity to connect healthy food, regenerative farming, and climate action in a way that people could experience every day.
Why Regenerative Agriculture Matters
One of the most fascinating parts of our conversation centered on regenerative agriculture, a farming approach focused on restoring soil health instead of simply maximizing crop production.
Hamann explained that healthy soil is alive with microorganisms, fungi, and complex underground networks that help plants absorb nutrients naturally while improving water retention and biodiversity. Rather than depleting the land year after year, regenerative farming works with nature to rebuild it.
Buckwheat, the primary ingredient in Pacha's products, plays an important role in that system. Farmers often plant it as a cover crop because it protects topsoil, suppresses weeds, and improves soil health between growing seasons. Recognizing its potential, Pacha began contracting directly with regenerative farmers, creating a stronger market for buckwheat while encouraging farming practices that benefit both the environment and the people growing our food.
Bread That Tastes as Good as It Feels
I'll admit I approached this interview with a healthy dose of skepticism. I'm not gluten-free, and like many people, I'd assumed gluten-free bread was something you tolerated rather than enjoyed.
Before we recorded, Pacha sent me several of their products to try. I toasted their English muffins and tortillas exactly as recommended, expecting another dense, compromise-style health food.
Instead, I was genuinely surprised.
The bread was flavorful, satisfying, and unlike any gluten-free product I'd tasted before. More importantly, I noticed how good I felt afterward. There was none of the heaviness I often associate with highly processed bread.
Hamann explained that the difference comes from both the ingredients and the process. Pacha's bread is made from sprouted buckwheat and fermented through a sourdough process, allowing natural fermentation to make the nutrients easier to digest.
"Our bread isn't really trying to be a white bread replacement," she said. "It's its own style of bread."
Building a Better Food System
Launching a food company in April 2020 wasn't exactly ideal timing. As COVID-19 disrupted supply chains, grocery buyers paused introducing new products. Rather than waiting, Pacha pivoted to direct-to-consumer sales and built a loyal customer base online before eventually expanding into retailers including Whole Foods, Sprouts, Natural Grocers, Target, Erewhon, Gelson's, and other specialty markets.
Looking back, it's clear that Pacha's success isn't just about bread. It's about offering consumers a simple way to participate in something bigger. Every loaf supports farming practices that rebuild soil, encourages cleaner ingredient labels, and reminds us that the choices we make at the grocery store have consequences far beyond our own kitchens.
Hamann's journey is proof that solving global challenges doesn't always require inventing new technology. Sometimes it means looking at everyday essentials through a different lens and asking how they can better serve people and the planet.
Try Pacha for Yourself
If you'd like to experience Pacha's sprouted buckwheat bread, English muffins, or tortillas, you can find them at Whole Foods, Sprouts, Natural Grocers, Target, Erewhon, Gelson's, Mother's Market, select Albertsons locations, or order directly online.
As a listener of The Wild Party Podcast, you'll receive 20% off your first online order by using the promo code WILDPARTY20 at checkout. Visit https://livepacha.com/
Frequently Asked Questions
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Pacha Bread is a company that creates nutrient-dense sprouted buckwheat bread, focusing on sustainability and regenerative agriculture practices.
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Regenerative agriculture enhances soil health, increases biodiversity, and helps combat climate change by restoring ecosystems and reducing carbon footprints.
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Look for products from companies that prioritize sustainable practices, such as regenerative agriculture, and support local businesses that align with your values.
