The Food Life

For (Local) Bread Lovers

By / Photography By Katherine Rapin | September 11, 2017
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Local Bread

In July, the bakery at Whole Foods Market on Callowhill began offering two new loaves made with 100% Pennsylvania flour: a baguette and a table loaf.The bread is the result of a multilayered local collaboration: chef Marc Vetri, Vetri miller Claire Kopp McWilliams and the team at Drexel’s Bread Lab developed the recipes using flour milled at Castle Valley Mill in Doylestown.

Vetri, who teaches at Drexel’s culinary arts program, and grain researcher Dr Stephen Jones helped establish the Bread Lab as part of the food science and culinary arts program in Philly last year Students research grain varieties, fresh milling and natural leavening techniques to develop nutritious breads that support Pennsylvania growers, millers and bakers.

The goal of the Bread Lab’s partnership with Whole Foods is to increase access to bread made with local grains, and it’s already made a major impact.The Whole Foods bakery started baking the new breads in July and is going through more than 100 pounds of Castle Valley flour perweek.

The baguette is made with stone-milled flour and naturally leavened.You won’t so much And the shattering crust and giant air holes of a traditional baguette—rather; this has a deeply flavorful, chewy crumb that won’t turn rock-hard after a day on the counter The table bread is made with rye flour for a heartier interior; perfect for sandwiches or toasting.

For now the breads are available at this Whole Foods location only but the company hopes to bring it to other Philly-area stores soon. —KR

Whole Foods Market
2101 Pennsylvania Ave.

Article from Edible Philly at
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