Real bread. Fo Reals!

Ok, this might be my first of many posts about my obsession with how bread has changed. I don’t really eat much bread, doesn’t work for me. It is not that I don’t love it. Who doesn’t LOVE BREAD?!

The thing is, though, that if I am going to eat bread it better be the real deal. Last Thanksgiving I cooked a turkey at my house. I bought cheap wheat bread to make the stuffing. Afterwords, I put the leftover bread in my cupboard and literally found it a month and a half later. Not only was the bread not moldy, it was still soft. YUCK.

I suspected that yoga mat situation like at Subway. Azodicarbonamide (ADA) has been found in hundreds of foods in the US. ADA is banned in Europe and Australia and has been linked to respiratory issues and allergies by the World Health Organization, which cites studies of workers exposed to relatively high levels. I have just picked one chemical likely responsible. Don’t even get me started on gluten. For another post I guess.

I went in search of REAL BREAD and found it right here on the northside of Chicago at a local company Baker Miller.  This company is rejecting the  old way to promote crop diversity, decreased chemical dependency and higher quality grain. They grow it, mill it and bake it. This is serious bread and I love it.