Kelso High School students have spoken, and the results are clear: local flavor wins. In a taste test held today, over 200 students selected Kalama Sourdough Bakery’s hamburger bun by a 4-to-1 margin over the district’s current mass-produced bun.
Students sampled both options side-by-side and relished the opportunity to influence what’s served in their cafeteria. “It’s wonderful to be able to give students a say in what goes on their plate. And it’s great to see they can taste the difference,” said Kaydee Harris, Kelso School District Nutrition Services Director.
Kalama Sourdough’s buns are made with just seven simple ingredients—flour, water, salt, sunflower oil, organic cane sugar, yeast, and a sourdough starter—and undergo a three-day fermentation process that delivers a hearty texture and distinct flavor. Importantly, each bun is 51% whole wheat, meeting federal school-meal standards while offering a nutty, wholesome taste.
“We’re excited to expand our partnership with Kelso School District and happy to see students choosing Kalama Sourdough Bakery buns,” said Robert Ahrens, owner of Kalama Sourdough Bakery.
With such strong student support, the district plans to begin the transition to Kalama Sourdough buns during the 2025–26 school year, as early as the beginning of 2026.
This decision continues Kelso School District’s commitment to local partnerships, high-quality ingredients, and student voice in shaping the school meal experience.
Kelso School District recently received two Healthy Meals Incentives Recognition Awards from the U.S. Department of Agriculture (USDA) Food and Nutrition Service, in partnership with Action for Healthy Kids (AFHK). These awards celebrate the district’s innovative approaches to improving the nutritional quality of school meals while keeping students at the center of the process.
