An ancient form of wheat, it is one of the first grains to be grown as long ago as 5000 BC. It is larger and darker in appearance than the wheat we are accustomed to seeing today. Spelt has attracted new attention as a wheat alternative flour because of its low gluten strength. It’s higher in fiber, has more protein and higher in B complex vitamins.
Spelt is a possible alternative for wheat sensitivities and should be considered under Doctors supervision. Baking with Spelt can be trickier than ordinary flour. One issue is that Spelt can be more crumbly in breads but works excellent in cake, pie and muffin recipes.
This grain dates back to Egyptian civilization. It is a unhybridized grain and a distant relative to durum wheat as we know it today. It is considered to be a high-energy grain and a complex carbohydrate and is an excellent source of protein, minerals and amino acids. It is also low in gluten strength and is used by some people with wheat sensitivities.
Palm Fruit Oil
Palm oil is produced from the fruit and not from the kernel (like olive oil); it is extracted by squeezing the fruit. It has no trans-fats and has real health benefits. Studies have shown that palm has cholesterol lowering effects, tumor
angiogenesis (inhibits or prevents tumor formation, particularly breast cancers) and a variety of other beneficial effects.
Organic Cane Sugar/Icing Sugar
We use only organic sugars in our products.
We buy organic fruit when in season for the year. We process and freeze them so we can keep making our delicious pastries and pies year round.
Our food colors are derived from natural sources(such as vegetables, fruits, and minerals)
Flax is very high in Omega-3 essential fatty acids. Each table spoon of ground flax contains 1.8 grams of plant omega-3s. Lignans, which have both, plant estrogen and antioxidant qualities. We use ground flax in some of our breads.
We use fresh organic whole eggs in the café and organic frozen whole eggs and egg whites in the baking.