Yes, you read that correctly. Today, I dug into a whole loaf of Alvarado St. Bakery sprouted multi-grain bread, sat back, and listened to our Pitching a Loaf podcast. It’s taken us 6 weeks to produce and launch this new product of ours, and I was joyfully lavishing in the rewards of my team’s hard work. The best part of this podcast journey? Is getting the bakers I interviewed to share their passionate stories with me.
Today, on Episode 6 (coming soon!), I interviewed Arif, a wholesale baker from Canada, who has had issues with their artisan bread bursting on its sides. He complained that this issue has been causing a high waste issue for the past 2 years, and he used the recommended tools that I suggested on the podcast to solve his problems.
We managed to get him to reduce his waste by 12%, increased outputs and reduce energy consumption in the oven. Don’t believe in thermal profiling of your product? Listen to episode 6 and hear Arif’s testimonial.
Now, back to eating 14 slices of sprouted multi-grain bread. Honestly, this bread made me so full today, I could hardly finish all 14 slices. But I did it. I ate all 5 slices at once at dinner with chicken noodle soup (without the noodle – which got the disapproving nod from my mom)! And I will live to tell this story.
Here’s what I ate on Day 38 of EB90:
|Alvarado St. Bakery Sprouted Multigrain||14 slices (34g)||1260|
|Apricot Sugar-Free Jam||2 Tbsp||40|
|Ricotta Cheese||1/4 C||100|
|Almond Cashew Nut Butter||1 Tbsp||190|
|Smoked Ham||4 Slices||60|
|Coconut water||2 C||100|