Research shows 73% of consumers view whole grains as a healthy and tasty addition to their daily diet, and more than 58% say that whole grains and seeds contribute to the overall flavor of a product.
You would be surprised! There are significant challenges to making good bread using grains & seeds: hard grains due to lack of hydration, fast drying of the crumb, labor-intensive soaking process, inconsistent taste and texture, etc.
We firmly believe the Future of Bread Lies in its Past. So, we drew inspiration from the ancient techniques of Northern European countries who soaked grains in water to make them tender and ready for consumption.
But then we took this a step further.
We soak and cook our various selections of grains and seeds in sourdough, adding an entirely new dimension of flavor.
A unique blend of perfectly tender red quinoa, amaranth, chia, buckwheat, spelt, millet, and teff enrobed in a fruity rye sourdough and a touch of brown sugar for sweetness.
Want to know more about consumer trends? Looking to request a sample? Need an ideation session with our expert bakers?