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Fresh Flour Secret: London Bakery's Wheat Germ Magic
18 Nov
Summary
- Bakery mills fresh flour weekly using whole grains for superior taste and nutrition.
- Wheat germ, the grain's healthiest and tastiest part, is preserved by milling.
- New storefront café opened recently, expanding reach for healthy, local options.
At The Whole Grain Hearth Bakery in London, owner Richard Placzek is revolutionizing baked goods by milling his own flour, emphasizing the importance of fresh wheat germ. This vital component, packed with nutrients and flavor, is often removed from store-bought flours to extend shelf life. Placzek mills approximately 400 kg of rye, spelt, hard red spring, red fife, and kamut flours weekly, using grains sourced from various Canadian farms.
The bakery's commitment to quality ingredients is evident in their products. General manager Sammy Wardrop notes that their pastries, while made with traditional techniques, boast distinct flavors and textures due to the use of freshly milled whole grains like spelt and kamut, which are also noted for being easily digestible. This focus on unique, high-quality ingredients differentiates them in the market.
Eight years after its inception, The Whole Grain Hearth has expanded its presence by opening a new storefront café on Wellington Road in September. This move aims to broaden their customer base and further promote their mission of offering healthy, locally-sourced baked goods. The bakery will celebrate its official grand opening on November 22nd.
