bake - February 2017 - 39

One area that has not presented any new challenges is logistics,
where past experience has seamlessly integrated into the new
line. "The logistics of brad distribution and anything perishable are
always difficult, but it is something we have perfected over the
last 25 years," Davis says. "We are fortunate to have great partners
across the US. We are excited to bring a new level of transparency
and quality to bread in the in-store bakery."
To put it simply, producing a nationally available, farm-to-table,
single-origin bread isn't exactly a breeze. "Using ancient grains
is certainly not the easiest or most cost effective way, but it
produces the best bread possible, and that's why we're using it for
La Brea Bakery Reserve," says Davis.
In other words, it's well worth the effort. With Fortuna wheat's
classiﬁcation of "vintage" or "heirloom," Davis says it has the
capability to set La Brea Bakery reserve apart from other breads.
Not only does it result in the most ﬂavorful bread possible, he
says, but the vintage wheat and the longer fermentation process
makes nutrient-rich bread, through the use of wholegrains,
possible as well. In fact, Fortuna Wheat is speciﬁcally known for
having high protein content.

"Using ancient grains is
certainly not the easiest
or most cost effective
way, but it produces the
best bread possible."
Jonathan Davis, La Brea Bakery

The search for the perfect Fortuna led straight to Wheat Montana
Farms, which sits on incredibly fertile land that produces signiﬁcant ﬂavor instead of maximum yield. "The terroir is unsurpassed,"
Davis says. "Knowing that terroir is as important for breads as it is
with wine, we researched the best conditions for growing wheat.
This led us to Montana, speciﬁcally Wheat Montana Farms."
Wheat Montana's location near Three Forks, in the southwestern
part of the state, places it near the headwaters of the Missouri
River, where three rivers converge. The region's high elevation
- one of the highest grain-growing areas in North America -
combines with cool nights, hot days and extremely low rainfall to
stress the grain and produce some of the highest quality wheat.
On Wheat Montana's end, the company continued to grow
Fortuna Wheat long after the grain had been forgotten by most
farmers. "It doesn't produce spectacular yield," Davis says. "The
varietal has a signiﬁcant yield ceiling when compared to the
modern selection, which is why farmers don't typically grow this,
or other heirloom varietals, anymore. Fortunately, though, Wheat
Montana Farms saw the potential to make something truly special
with advanced ﬂavors and nutritional quality and continued to
grow and harvest Fortuna Wheat." RYAN ATKINSON

bakemag.com | FEB 2017 > 39

http://www.bakemag.com

bake - February 2017

Table of Contents for the Digital Edition of bake - February 2017

bake - February 2017
Editor's note - Wild about donuts
Table of Contents
Management - Understanding Quick Ratio
New product success stories - Stuffed Bagel Bites
Technical corner - Eliminating PHOs in Pies
Practical marketing - Creative Bakery Signs
Food safety - Big Gains for Gluten-Free
Equipment innovations - Accuracy in Dividers
Wild about Donuts
Catering reinvented
Chocolate & decorating - The Origins of Chocolate
Sharing Smiles with CAKES
Breads - Farm to Table
Pastries - Savory Strength
Foodservice - Pizza Developments
Beverages - The Coffeehouse Vibe
Product showcase
Classifieds
Ad index
Formulation of the month
bake - February 2017 - bake - February 2017
bake - February 2017 - 2
bake - February 2017 - Editor's note - Wild about donuts
bake - February 2017 - 4
bake - February 2017 - Table of Contents
bake - February 2017 - Management - Understanding Quick Ratio
bake - February 2017 - 7
bake - February 2017 - New product success stories - Stuffed Bagel Bites
bake - February 2017 - 9
bake - February 2017 - Technical corner - Eliminating PHOs in Pies
bake - February 2017 - 11
bake - February 2017 - Practical marketing - Creative Bakery Signs
bake - February 2017 - 13
bake - February 2017 - Food safety - Big Gains for Gluten-Free
bake - February 2017 - 15
bake - February 2017 - Equipment innovations - Accuracy in Dividers
bake - February 2017 - 17
bake - February 2017 - Wild about Donuts
bake - February 2017 - 19
bake - February 2017 - 20
bake - February 2017 - 21
bake - February 2017 - 22
bake - February 2017 - 23
bake - February 2017 - 24
bake - February 2017 - 25
bake - February 2017 - 26
bake - February 2017 - 27
bake - February 2017 - Catering reinvented
bake - February 2017 - 29
bake - February 2017 - 30
bake - February 2017 - 31
bake - February 2017 - Chocolate & decorating - The Origins of Chocolate
bake - February 2017 - 33
bake - February 2017 - 34
bake - February 2017 - 35
bake - February 2017 - Sharing Smiles with CAKES
bake - February 2017 - 37
bake - February 2017 - Breads - Farm to Table
bake - February 2017 - 39
bake - February 2017 - Pastries - Savory Strength
bake - February 2017 - 41
bake - February 2017 - Foodservice - Pizza Developments
bake - February 2017 - 43
bake - February 2017 - Beverages - The Coffeehouse Vibe
bake - February 2017 - 45
bake - February 2017 - Product showcase
bake - February 2017 - 47
bake - February 2017 - Classifieds
bake - February 2017 - Ad index
bake - February 2017 - Formulation of the month
bake - February 2017 - 51
bake - February 2017 - 52
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