The past few weeks have been tough for many people but the Chabaso team is working hard to maintain a safe production environment so there are no interruptions for our customers. Read on for a simple wholesome recipe to make at home and other Chabaso happenings, including the latest stroke of creativity from our sister business Atticus and our newest regional grains partner.
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We recently attended the Philadelphia Grain & Malt Symposium, where we had a great time hanging out with an active community of famers, millers and producers. One of the highlights was connecting with Eric from Small Valley Milling in Halifax, Pennsylvania, which mills grains from farms across Pennsylvania. After a few weeks of working with Small Valley’s flour we were able to incorporate it into a few new breads for a customer of ours in Pennsylvania.
Learn more about our Northeast farmer and miller partners.
Chabaso c.e.o. wants to revolutionize grain agriculture
Scaling up and moving away from commodity flour at the commercial level has not been without its challenges. In this episode, Mr. Negaro shares his experience learning about and supporting regional agricultural from Atticus Café to Chabaso’s wholesale production.
What Grocers ‘Knead’ to Know About Specialty Breads
American consumers are overall looking for bread that’s better for them, says Reed Immer, communications director of Chabaso bakery in New Haven, Conn. But, he admits, “That means different things to different people. It might mean whole grain or high fiber or sprouted grain or long fermentation.”
Yale Hospitality holds interactive bread-making workshop
Bread enthusiasts convened at Yale on York on Tuesday evening for a hands-on bread-making and grain-tasting workshop hosted by Yale Hospitality. The workshop featured the head baker at Atticus Josh Kanter, Junzi Kitchen Head Chef Lucas Sin ’15 and Director of the Office of LGBTQ Resources Maria Trumpler. Chabaso Bakery and Junzi Kitchen supported and collaborated with Yale Hospitality to present the event.