Yummy, satisfying, delicious breads - Reviews - Canadian Food, Wine, and Spirits (canadianfoodies.ca.ca)

I love to inhale the fragrance of a great crusty, freshly baked loaf, while taking the first bite off of a chunk. The earthy feel of tearing the crust with my hands and my teeth, feeling the richness of the butter on my tongue and the clash of textures, crunchy, chewy, smooth. It was the second thing I learned to cook...first pies at eight and then bread at ten. I made it on a regular basis for years and have done so on other times in my life as well. I love bread, but in a cruel twist of fate (cue the melodramatic music), I'm 'sensitive' to grains and really should not eat them often. Truthfully, I should have ended that sentence with 'at all', but I'm in the bargaining stage of denial right now and am not quite ready for acceptance on the bread issue...or pasta. Still, it does mean that I confine my bread eating to the best breads I can find, in order to make it worth the tummy ache.

As you might imagine, I approached reviewing nine loaves of bread with some trepidation. Fortunately, the breads ranged from very good to sublime. From the October 24 and 25 Grocery Innovation Show and the Oct 24 Table Talk show, sponsored by the Quebec government, the breads came from only three providers: Stonemill Bakery, Premiere Moisson and Boulart. Gigi and I tried the breads together, several of them both fresh and toasted. Here is our shared feedback:

Stonemill Bakery - Kalamata Olive Baguette

Gigi: Nice texture, very olive-y
(Gigi is not an olive fan)

Gayle: Chewy, nice crust, lots of olives, great taste, would be great with pasta, or in a stuffing.
(I am an olive fan)

Stonemill Bakery - Mueslix Baguettini

Gigi: Seedy, nice juicy raisins, would probably make a nice french toast, excellent with cinnamon butter.

Gayle: Seedy, sweet bread with an almost too thick crust, works well with cinnamon butter

Stonemill Bakery - Omega 3

Gigi: Ordinary, tastes like a Dempsters, or other commercial bakery bread. Flax sticks in teeth, needs to be ground or crushed.

Gayle: It is bread, it is toast, it is undistinguished.

Stonemill Bakery - Sprouted 3 Grain

Gigi: Nice, smooth taste, does not crumble, would make nice sandwiches.

Gayle: Nice flavour, but tastes better toasted than fresh, good with jam.

Stonemill Bakery - Sprouted 12 Grain Rye

Gigi: Nice texture, holds butter well, would go well with cheese and toasted sandwiches.

Gayle: A really great flavour, very light for a rye bread, toasts beautifully.

Boulart - Ciabatta

Gigi: Good quality dipping bread, nice mouth-feel. Ages well, would make a nice french toast.

Gayle: Thick, heavy crust with lots of body, a nice rustic bread for balsamic with oil or a nice garlic bread.

Premiére Moisson - Flax Bread

Gigi: A bit crumbly as plain bread, but tasty, a very 'grown up' bread.

Gayle: A great flavour, but was too crumbly, was excellent toasted and buttered with some St Augur.

Premiére Moisson - Bio Organic Spelt Bread

Gigi:Good substitute for regular sandwich bread, nice as toast, goes well with jam.

Gayle: Yeasty, but nice flavour, both toasted and fresh, dense with a slightly 'virtuous' feeling.

Premiére Moisson - Whole Wheat Sourdough

Gigi: Better as toast than plain. Plain, it feels a bit like a gluten-free bread (in a bad way). Toasted, it has a nice, satisfying crunch and mouth-feel.

Gayle: Not fond of the flavour, although I am a big fan of sourdough. The bread has a 'cakey' texture that is much improved by toasting.

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Reviews Yummy, satisfying, delicious breads See the full gallery on Posterous I love to inhale the fragrance of a great crusty, freshly baked loaf, while taking the first bite off of a chunk. The earthy feel of tearing the crust with my hands and my teeth, feeling the richness of the butter on my tongue and the clash of textures, crunchy, chewy, smooth. It was the second thing I learned to cook...first pies at eight and then bread at ten. I made it on a regular basis for years and have done so on other times in my life as well. I love bread, but in a cruel twist of fate (cue the melodramatic music), I'm 'sensitive' to grains and really should not eat them often. Truthfully, I should have ended that sentence with 'at all', but I'm in the bargaining stage of denial right now and am not quite ready for acceptance on the bread issue...or pasta. Still, it does mean that I confine my bread eating to the best breads I can find, in order to make it worth the tummy ache. As you might imagine, I approached reviewing nine loaves of bread with some trepidation. Fortunately, the breads ranged from very good to sublime. From the October 24 and 25 Grocery Innovation Show and the Oct 24 Table Talk show, sponsored by the Quebec government, the breads came from only three providers: Stonemill Bakery, Premiere Moisson and Boulart. Gigi and I tried the breads together, several of them both fresh and toasted. Here is our shared feedback: Stonemill Bakery - Kalamata Olive Baguette Gigi: Nice texture, very olive-y (Gigi is not an olive fan) Gayle: Chewy, nice crust, lots of olives, great taste, would be great with pasta, or in a stuffing. (I am an olive fan) Stonemill Bakery - Mueslix Baguettini Gigi: Seedy, nice juicy raisins, would probably make a nice french toast, excellent with cinnamon butter. Gayle: Seedy, sweet bread with an almost too thick crust, works well with cinnamon butter Stonemill Bakery - Omega 3 Gigi: Ordinary, tastes like a Dempsters, or other commercial bakery bread. Flax sticks in teeth, needs to be ground or crushed. Gayle: It is bread, it is toast, it is undistinguished. Stonemill Bakery - Sprouted 3 Grain Gigi: Nice, smooth taste, does not crumble, would make nice sandwiches. Gayle: Nice flavour, but tastes better toasted than fresh, good with jam. Stonemill Bakery - Sprouted 12 Grain Rye Gigi: Nice texture, holds butter well, would go well with cheese and toasted sandwiches. Gayle: A really great flavour, very light for a rye bread, toasts beautifully. Boulart - Ciabatta Gigi: Good quality dipping bread, nice mouth-feel. Ages well, would make a nice french toast. Gayle: Thick, heavy crust with lots of body, a nice rustic bread for balsamic with oil or a nice garlic bread. Premiére Moisson - Flax Bread Gigi: A bit crumbly as plain bread, but tasty, a very 'grown up' bread. Gayle: A great flavour, but was too crumbly, was excellent toasted and buttered with some St Augur. Premiére Moisson - Bio Organic Spelt Bread Gigi:Good substitute for regular sandwich bread, nice as toast, goes well with jam. Gayle: Yeasty, but nice flavour, both toasted and fresh, dense with a slightly 'virtuous' feeling. Premiére Moisson - Whole Wheat Sourdough Gigi: Better as toast than plain. Plain, it feels a bit like a gluten-free bread (in a bad way). Toasted, it has a nice, satisfying crunch and mouth-feel. Gayle: Not fond of the flavour, although I am a big fan of sourdough. The bread has a 'cakey' texture that is much improved by toasting. Permalink \| Leave a comment » About Gayle Hurmuses, Editor-in-Chief A supertaster with a lifelong passion for food, Gayle's training was at the elbow of her Grandfather and at the Broadcast School of the Galloping Gourmet. She made her first pie at 8 years old and was baking bread solo by 10. Gayle has written and illustrated a cookbook, Easy Date Oven, that will be published by CanadianFoodies in early 2012. Read more about Gayle Hurmuses, Editor-in-Chief here blog comments powered by Disqus	\| Share: \| more New at CanadianFoodies New recipe Sweet Baby Jesus...Sweet Georgia Browns! - by Gayle Hurmuses. A decadent blend of rich caramel, dark and milk chocolate, and pecans... We're excited about: the CRFA trade show!: Check out Gayle's overview of the great products she spotted! (Videos coming soon.) Featured Articles: Swedish Glögg contributed by Marie Larsson Event coverage: The CRFA Discovered Culinary Competition Round 3 Stock vs. Broth: What's the diffference? 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