Community Grains Bread and Unique Flours

…will have you re-thinking any aversion to whole grain


As many of you know, Oliveto has gotten really deep into grains. We’ve started a company called Community Grains, and it’s getting really really interesting. While we’re putting products in stores, we’re also always bringing things into the restaurant.

All of it is true whole grain, grown in nutrient rich California soil, often by the farmers that we’re proud to buy our vegetables from. We’ve found that they’re producing wheat that’s superior in flavor and functionality to commodity wheats. We also use an advanced mill that gives us true whole grain flour.

We’re really proud of a bread that we’re bringing into the market place and Oliveto Restaurant is one of the first places where we’re offering it. It’s on the menu every night and it’s getting a great reception. It has a nutty wheat flavor; a moist, soft crumb; great crust; and most people would never know it was 100% whole grain, unless you told them.

Chef Jonah has been devising pastas with our whole grain flours for some time, with successful results. Pastry Chef Andrew Chaney is excited about a wheat variety called Edison, grown by Full Belly Farms, and this weekend he’s offering a delicious Apple Pear Crostada with this flour.

These are flours with great flavor, and while they’re whole grain, they’re producing breads, pastries, and pastas unlike any you’ve experienced.

Andrew’s Apple and Pear Crostata with Whole Grain Edison Flour

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