Try buying commercially-baked bread without high-fructose corn syrup. Except for a couple Pepperidge Farm varieties and the frozen sprouted grain breads in the organic section of Kroger's, you're out of luck unless you're at Whole Foods. You could also grind whole grains and bake your own honey-sweetened bread every day, which my friend Kathy actually does. Or you can find a local bread artisan who is doing things the old-fashioned way--made by hand with minimal ingredients and baked on a hearth in a wood-fired brick oven.
I discovered Magnolia Bread Company awhile ago at the Morningside Farmers Market. The company is owned by a woman named Dianne Reinhardt who had a career as an emergency room nurse beforehand. She said it just grew too powerful, this desire to build an oven, that she took out a loan and just did it, building the biggest oven she could because every baker with whom she spoke said they wished they had built a larger one.
With varieties such as rosemary potato, nutty spelt, American Harvest, cinnamon raisin, and more, Magnolia Bread Company sells out every market day no matter how much bread they bring. I particularly like the Georgia Sourdough because I like the idea of a yeast starter that, by now, is comprised of the original starter from San Francisco mixed with the yeasts of Georgia as well. Terroir, yet again, in the local food I buy.
I saw Dianne the other night at the infamous Edible Atlanta party and I asked her what her dream was. She told me she would love to distribute Magnolia Bread Company products by way of an old-fashioned bread truck that goes from neighborhood to neighborhood, on set days, at set times. It parks and people come. And they buy bread.
Such a simple, wholesome dream. And such good bread.
To find out more about the Magnolia Bread Company, click here.
One Local Summer Update
Okay, this is getting ridiculous. Just assume every day that I'm eating lamb's quarters and amaranth, plus whatever else is ripening out there. I'm going to cut back to posting only about my One Local Summer complete meals once a week or so.
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