Some eateries take a “stealth health” approach, quietly sneaking in more nutrient-dense ingredients, but Flour went a different route. Find out about Flour's new whole grain menu launch, and how this James Beard Award winning baker is giving her classic pastries a whole grain twist…
Starting in January, Flour Bakery launched a yearlong celebration of whole grains called WHOLE?our. All seven locations of this Boston-area cafe are participating by spotlighting existing menu items made with whole grains (such as the currant oat spelt scone), tweaking popular recipes to incorporate more whole grain ?our (such as the double chocolate cookie, now made with rye), and introducing new whole grain menu items altogether (such as the millet breakfast cookie).
The seed for this movement was planted several months back, as the Flour team was mulling over menu changes for the year ahead. As the team reviewed the new items that they were planning to add to the 2018 menu, and how they wanted to give new life to existing favorites, they noticed that each of these items had one thing in common: whole grains.
To read the rest of the story, please go to: Oldways Whole Grains Council
