Bringing fresh, hand crafted, organic bread to Mimico!
Over the last few weeks we have been doing trials of fresh bread baked by our new friends Sergio and Cristina from Allin Mikuna.
We love working with them! We share so many values like quality food with real ingredients. So we introduced Cristina to our beautiful Canadian certified organic flour from Milanaise.
Milanaise grew from a family farm in Milan QC where founders Robert and Lily literally began the organic movement in Canada.
With the help of a group of producers in the Eastern Townships, we established a definition of organic techniques—a few pages to outline the relevant processes. In 1985, as this market continues to develop, we take part in establishing Canada’s first organic certification program.
Did you know that sourdough bread made from wild yeast is easier to digest?
At her workshops in Marshall, North Carolina, Tara Jensen puts a ball of bread dough under running water. Once the starches dissolve and rinse off, what remains is pure gluten: a sticky, gluey mass of protein that has the texture of a balloon. Holding that tough glob of gluten, it’s obvious why it might be hard to digest.
But sourdough ― the only bread she bakes ― has a trick for helping us digest gluten. It utilizes natural fermentation, a process that attracts wild yeast and bacteria that, with time, digest complex starches in the dough to produce a byproduct that makes the dough rise. The longer the dough ferments, the more the gluten is broken down for us. ~ Huffington Post
Mimico, show yourself some love and give yourself this treat! We plan to offer it every Thursday when it comes out of the oven around 10:30 am. We’ll tweet it!
If you prefer to bake your own bread, we are packaging the Milanaise flour in 1Kg compostable packages.