bake - January 2020 - 31

why Collaboration

matters

Anson Mills founder Glenn Roberts is a proponent of baking with landrace and polycrop grains.

JOHN UNREIN

and San Francisco. The bakery
produces more than 3,500 loaves
of bread a week, using more than
4,000 pounds of organic flour. More
than 2,000 pounds of this flour is
freshly milled in-house each week.
Manresa Bread produces its bread
and pastries in a 3,400-square-foot
commissary kitchen located down
the street from the Los Gatos retail
space.
In other parts of the country,
Bellegarde Bakery in New Orleans
is a wholesale bakery providing
fresh flour and bread to more than
100 restaurants and markets in
Louisiana. One of Bellegarde's head

bakers, Morgan Angelle, says they
use a 40-inch granite stone mill to
mill their flour, producing nearly
5,000 loaves of bread a week. They
mill about six varieties of grain.
"Being able to do our own milling
and baking test is a great advantage to having our own stone mill. I
always like to know what is out there
and what our most trusted farmers
are growing and why," Angelle
says. "Before making a new grain
purchase, we always mill a sample of
the harvest to perform our own test.
We do prefer a higher protein flour
(12% to 15%), but more important is
the quality of the protein."

"The big thing we are most
excited about is
enhancing our menu."

Greg Wade, head baker
for Publican Quality Bread
in Chicago and winner
of the 2019 James Beard
Outstanding Baker award,
loves working with others to
test local and regional varieties of wheat, rye and oats.
" We a r e a f o u n d i n g
member of the Artisan
Grain Collaborative here
in Chicago, a group whose
reach has now spread to
most of the Midwest. It is
a group of farmers, bakers,
millers, plant breeders and
university extensions all
working together to create
a stronger regional grain
system."
The Artisan Grain
Collaborative is constantly
testing new varieties
over different soil types
and climate conditions,
performing bake and flavor
tests among other programs
with the end goal of more
grain being grown and used
in all culinary and even
beverage applications.
"By working together with
everyone in the grain value
chain, we are able to overcome a lot of hurdles that
most of us wouldn't be
able to accomplish working
alone," Wade says.

Avery Ruzicka, Manresa Bread head baker and partner

Bake Magazine Digital Special Report  1 | Volume 1 | bakemag.com

31



http://www.bakemag.com

bake - January 2020

Table of Contents for the Digital Edition of bake - January 2020

bake - January 2020
Contents
From the editor - Bread is hip again, a sign of hope.
The future of bread is moving in multiple directions
Examining sourdough and its future potential
Q&A: Jonathan Davis
Why gluten-free is here to stay
Producing whole wheat breads at larger scale
Understanding influences of the milling process
Pogácsa
Sprouted Khorasan bagels
Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - Consumer Insights
bake - January 2020 - 2
bake - January 2020 - 3
bake - January 2020 - 4
bake - January 2020 - 5
bake - January 2020 - 6
bake - January 2020 - 7
bake - January 2020 - 8
bake - January 2020 - 9
bake - January 2020 - 10
bake - January 2020 - 11
bake - January 2020 - 12
bake - January 2020 - 13
bake - January 2020 - 14
bake - January 2020 - 15
bake - January 2020 - 16
bake - January 2020 - 17
bake - January 2020 - 18
bake - January 2020 - 19
bake - January 2020 - 20
bake - January 2020 - 21
bake - January 2020 - 22
bake - January 2020 - 23
bake - January 2020 - 24
bake - January 2020 - 25
bake - January 2020 - 26
bake - January 2020 - 27
bake - January 2020 - 28
bake - January 2020 - 29
bake - January 2020 - 30
bake - January 2020 - 31
bake - January 2020 - 32
bake - January 2020 - 33
bake - January 2020 - 34
bake - January 2020 - 35
bake - January 2020 - 36
bake - January 2020 - 37
bake - January 2020 - 38
bake - January 2020 - 39
bake - January 2020 - 40
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