Instore - August 2018 - 24
Local grains and ancient grains add new flavor profiles
and textures to the bread category.
by John Unrein
o understand the emerging grain revolution, it is worthwhile
to understand there are ancient grains (like einkorn and teff
that trace back to the dawn of civilization), heritage or heirloom grains (like Turkey Red, the predominant variety in Kansas first
planted in the 1870s) and local, modern grains that offer improved
disease resistance and higher yield potential than predecessors.
DePasquale points out the new line is "still small production - we're
in the hundreds of loaves per day," but he is excited to say that enthusiasm is high.
In Seattle, George DePasquale, co-founder of The Essential Baking
Company, says his wholesale bakery uses Expresso variety wheat in
a new single-origin bread line that includes three products: a miche,
baguette and pan bread.
Working with 7-store operator Metropolitan Market is another key
component to the program's success. Throughout its 47-year history,
Metropolitan Market has earned a stellar reputation among loyal
customers for its cozy neighborhood stores that offer one-of-a-kind
bakery, deli and other fresh food products, whether it be Yukon Gold
potato bread from local Grand Central Bakery or Met Market's own
Burrata & Prosciutto pizza.
Together with Metropolitan Market, the Seattle-based bakery recently
launched new artisan breads under The Skagit Valley Artisan Reserve
Line, made exclusively with single-origin wheat grown in Washington.
"There is a network building a lot of enthusiasm about local
wheats," DePasquale says. "The whole inspiration to this is,
wouldn't it be great to have a flavor specific to the Pacific
Northwest? It's such a great thing for a community to have an
identity like that."
24 * AUGUSTL 2018 * instore
"We want bread to be an important part of the meal, and having bread
being inspirational to that conversation is what it's all about."