With March, the winds of change are here, and bakers and snack food companies may get the urge to make some updates to their operations, and do a little spring cleaning. One thing already budding in this issue is an unusual production process for bread. This month’s Cover story focuses on Angelic Bakehouse, whose owners are relatively new to the industry, but have clever and innovative production methods to bake breads, rolls and a few new items from sprouted whole wheat. Red wheat berries—their main ingredient—need to start growing before they can be mixed.
We tour Angelic Bakehouse’s new facility, which renders delicious results that are highly nutritious. The products not only display a clean label, but the labels incorporate interesting and funny catchphrases or taglines, and each line is more provocative than the next. Turn to our Cover and Plant stories to learn more about this innovative, lively and progressive bakery and its newly built facility in Cudahy, Wis.