White or Wheat
As consumers learn about the difference between whole wheat and white bread, they get to know their local baker. Throughout the country, there are quite a few bakers using heritage grains. One of them, David Bauer of Farm and Sparrow Bakery in Asheville, North Carolina, works with local farmers to provide his customers with greater options, including bread made from identity preserved grains—grains that tell a rich story about the wheat you’re eating, how it was grown and where. Over in Old Fort, North Carolina, John McEntire, of Peaceful Valley Farm, is the fifth generation to live and work the farm, which uses a stone gristmill to produce corn meal and grits from heirloom corn as well as whole wheat and rye flour. On the West Coast, Aaron Weber, chef and baker at Della Fattoria in Petaluma, CA makes artisanal breads. Aaron began cooking in his early 20s. After training with leading chefs in Napa and Sonoma counties, he joined his mother in Della Fattoria’s bakery where he helps to fuel the passion for quality baked goods.