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I have been baking bread for many years, but sprouted breads for only three years. I’ve always loved baking and cooking. As an artist, my canvas is the dinner table, and my medium is healthful foods. About ten years ago I realized that I needed to make some changes in my life, centering on my body: how I treated it and what I put or didn’t put into it. I developed a passion for hacking through the jungle of “nutrition” information available to discover the truth concerning the proper relationship to food and proper preparations of foods for the maximum benefit to our bodies. The more complicated my research, the more simple and clear the answer came: Eat a variety of all foods God made available to us in as pure form as possible. This led to more research encompassing the preparation of foods before industrialization; during the times when cancer and heart disease were rarities at best. Armed with this wonderful information, I began counseling friends and groups of folks who wanted to make positive lifestyle changes as well. When we talked about how our ancestors would harvest grain and leave it in the fields for several days to germinate (sprout) before threshing and storing it, and about a simple (but time-consuming) way to modern-day germinate or sprout grains for baking, the answer was always, “I don’t have the time nor the inclination to do that, can’t you just do it for me?” And so I did. And that’s how To Your Health… Sprouted Bread and Flour Co. came to be. Starting in my kitchen three years ago baking for a few friends, word quickly spread and opportunities arose to bake for customers of several local and regional CSAs and co-ops. I outgrew my kitchen space and wanted to get my product in several additional markets, so I opened up a commercial kitchen in our barn in September of 2006 and got licensed as a food processor. My business is still limited to CSAs, co-ops, a couple of retail stores and restaurants, internet orders, and regional farmers’ markets, but we’re growing every day! In February of 2008 we began to offer our sprouted organic grain flours for sale and we’re “on the grow” again! Growing steadily ensures the quality of our products and there are still just a few of us here doing the sprouting, milling, and baking fresh to order. All of To Your Health’s breads are organic, using only fresh organic and natural ingredients. I use local sources when I can like local pecans from unsprayed trees, and I grow herbs organically. The organic grains come from an organic farm in Minnesota and all the sprouting, drying, milling and baking is done on our farm. There is no soy, preservatives, or yeast in these breads. They are leavened by fermentation. It takes 48 hours to produce a loaf of bread from flour to loaf, and it takes a week, from grain to loaf. Every opportunity I get to go into my kitchen to sprout and bake is pure joy for me. Even after several years of baking, I still get excited every time I make another bread. My personal favorites are the Apricot Almond loaf, the crackers for snacking, and the decadence of the brownies. Knowing how good sprouted bread and flour is for you (IT DIGESTS AS A VEGETABLE!!), I hope I never lose the passion for making it for all those folks who enjoy it. While there are several of us always busy in the kitchen and milling room, it would not have been possible without my sweet, supportive husband Jeff who built our facilities for us. He encourages me as my little business grows. And, of course, he loves to eat my breads, especially with raw butter and honey. Jeff’s favorite snack is the Grand Granola. Peggy Sutton Owner To Your Health… Sprouted Bread and Flour Co. 877-401-6837 |
While it’s just me in my kitchen, it would not have been possible without my sweet, supportive husband Jeff who built it for me and encourages me as my little business grows. And, of course, he loves to eat my breads, especially with raw butter and honey. Jeff’s favorite snack is the Grand Granola.
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