The New Leaf Bakery is led by Hector, who has been the lead baker at Grindstone for 20 years. After Grindstone closed its doors, Hector with the support and guidance of the original owner of Grindstone decided to open the new bakery. They follow the traditional ancient method of stone grinding the Quinoa and Millet at the bakery just before making the dough, followed by a slow natural fermentation or authentic sourdough.
The health benefits of both Quinoa and Millet are well known. Quinoa is a seed, not a grain. It has a low glycemic index, is high in protein, and contains all the essential amino acids. It is rich in fiber and minerals, contains omega 3 and 6 fatty acids, is a good source of vitamin B2, folic acid, and vitamin E, and is also rich in polyphenols, phytosterols, and flavonoids. Millet is a grain but is not as inflammatory as most grains are; it is rich in magnesium and potassium and high in fiber. But the best thing about Millet is that it can work wonders for your gut; your gut microbes love its fiber, so it is a great pro-biotic.
To their simple and satisfying quinoa-millet dough, they have added a special blend of sprouted seeds coming right from our sprouting trays. They add a vibrant combination of flavor, nutrients, and texture to this simple and pleasing dough. Slice it thin, toast, and add a few drops of good California Extra Virgin Olive Oil and you’ll feel transported to food paradise. Keeping up with our exceptional standards we have faithfully followed our ancient baking principles.
INGREDIENTS: Organic whole quinoa* & Organic whole millet* stone-ground at the bakery, purified water, organic pumpkin seed*, organic sesame seed*, organic sunflower seed*, organic psyllium husk*, fermentation starter (quinoa, millet), sea salt.
Shelf Life: The bread will keep for one week at room temperature, or for a month if refrigerated.
