BREADS
All of my breads are vegetarian or vegan. I strive to use all organic local and seasonal ingredients, when available. I believe that our choices affect the world we live in, and that growing food sustainably and consuming it locally will help ensure that our children will inherit a cleaner, safer and happier planet. During the summer and fall some of the ingredients come from our own bio-eco (not organically certified but not sprayed with chemicals, ever!) Gotta Farm right here in Akron.
I cook primarily with extra virgin olive oil. When olive oil isn’t right for the bread’s taste I use organic canola oil or butter.
Some breads may contains eggs, milk and/or butter, nuts/seeds and/or honey. For the complete list of my breads’ ingredients please browse through the links in this section.
All of my breads contain wheat. At present I do not make gluten-free breads. My apologies to gluten-free folks.
SOUPS
My soups, likewise, are made with as much local organic and seasonal ingredients as possible. As much as I can I buy produce from local farmers, and if I have to choose between certified organic produce imported from California (or even further away) vs produce grown locally and sustainably but not certified I choose the latter.
Occasionally I will use in my soups some ingredients that are not quite seasonal. But while my supplies last (and those of you who have seen my pantry can testify that they will last a while!) I use canned or frozen vegetables/fruits that, again, I buy from local farmers or grow myself and spend the entire summer preserving.
All of my eggs, cheese, meat and chicken are organic, grass-fed or free-range, mostly bought from local Ohio farmers. My fish/seafood is always wild-caught but I cook it very rarely since we don’t live close to any seas or oceans.
Have any other questions about my ingredients? I will be happy to answer.