We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Heirloom Grains Are Reviving Interest In Eating Bread

May 14, 2018: 12:00 AM EST

According to the head baker and co-founder of Illinois-based artisan bread specialist  Hewn Bakery, bread is making a comeback because more consumers are paying attention to the ingredients used in baking. They are particularly interested in the flour, says Ellen King, and that heritage and ancient grains that are processed in ways that reduce the likelihood of allergic reactions to gluten. King is working with local farmers who are growing some unusual, even unheard of, grain and wheat varieties. Among these is the Einkorn, which she blends with other heritage wheats to make “an amazing, nutty and rich bread with little flecks of gold inside." Other varieties include Rouge de Bordeaux, a French wheat used to make all of their whole wheat bread, and Marquis, a nearly extinct variety revived by Hazzard Free Farm of Pecatonica, Ill. [Image Credit: © Hewn Bakery]

Megy Karydes, "Heritage Grains Are Making a Comeback And Contributing to Bread's Resurgence", Forbes.com, May 14, 2018, © Forbes Media LLC
Market Segments
Market News
New Products
Bakery & Cereals
Bread Revival
North America
United States of America
Companies, Organizations
Market News
Products & Brands
Developed by Yuri Ingultsov Software Lab.