Are you on a low carb diet? Are you craving French toast, but think you cannot have it?
I love French toast, but always thought it was too fattening, so I hardly ever made it. I used to order it when I went out for breakfast, just to treat myself, but found the restaurants’ varieties to be very fattening and usually not cooked to my liking.
All that has changed, however, since I found Julian Bakery’s Smart Carb #2 - Cinnamon Almond Raisin bread. It is sweet free, very high in fiber and protein, with lots of almonds, and nets at only 3 carbs per slice.
Now I can make French toast at home anytime, without feeling guilty; but if I don’t have time for that, Smart Carb #2 – Cinnamon Almond Raisin is awesome right out of the toaster.
If you want to try Smart Carb #2 as French toast, I have included the recipe below.
2 eggs
Splash of low fat milk
A drop or two of vanilla
2 slices of Julian Bakery’s Smart Carb #2 – Cinnamon Almond Raisin bread
Whip the first 3 ingredients in a bowl wide enough to accommodate a flat piece of bread.
I like to butter my bread slices first, but a chef told me that was wrong, as it would keep the egg mixture from penetrating the bread. So…I did a comparison test. I soaked one piece of plain bread and one piece of buttered bread in the egg mixture and cooked both. I cut each slice in half to compare the sliced edges. There was no difference in egg penetration, in my opinion.
Having said all that, you can butter your bread first or not as you choose. Lay your bread slices flat on top of the egg mixture one at a time. Press it down into the egg mixture with a spatula to make sure the bread slice is completely covered with egg mixture. Turn the slice over and repeat. Then do the same with the second slice.
Place both egg soaked slices in a preheated frying pan. I melt butter in the pan first, but you can spray Pam or use whatever is your preference. Just be sure that whatever you use is hot before adding the egg covered bread slices, so they will begin to cook immediately and not get soggy.
Cook bread slices over medium heat until golden brown on one side and turn over and repeat.
Add low fat maple syrup or your favorite fruit, or both, for a great way to begin your day.
Smart Carb #2 – Cinnamon Almond Raisin bread makes great French toast, with its hint of cinnamon, for any special occasion breakfast or any day you want a special treat.
Enjoy,
Samantha
http://www.julianbakery.com
Wednesday, June 24, 2009
Thursday, June 18, 2009
WHY JULIAN BAKERY CHOOSES BROWN RICE OVER WHITE
In some parts of the world, the word "to eat" literally means, "to eat rice." All varieties of rice are available throughout the year, supplying as much as half of the daily calories for half of the world's population.
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Our food ranking system qualified brown rice as an excellent source of manganese and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase.
Julian Bakery’s Spelt, Bean, Wonderful and12 Grain Sandwich Breads are rich in brown rice and what it offers your health. Why not try all four!
Enjoy, Samantha
http://www.JulianBakery.com
The process that produces brown rice removes only the outermost layer, the hull, of the rice kernel and is the least damaging to its nutritional value. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be "enriched" with vitamins B1, B3 and iron.
The difference between brown rice and white rice is not just color. A whole grain of rice has several layers. Only the outermost layer, the hull, is removed to produce what we call brown rice. This process is the least damaging to the nutritional value of the rice and avoids the unnecessary loss of nutrients that occurs with further processing. If brown rice is further milled to remove the bran and most of the germ layer, the result is a whiter rice, but also a rice that has lost many more nutrients. At this point, however, the rice is still unpolished, and it takes polishing to produce the white rice we are used to seeing. Polishing removes the aleurone layer of the grain, a layer filled with health-supportive, essential fats. Because these fats, once exposed to air by the refining process, are highly susceptible to oxidation, this layer is removed to extend the shelf life of the product. The resulting white rice is simply a refined starch that is largely bereft of its original nutrients.
Our food ranking system qualified brown rice as an excellent source of manganese and a good source of the minerals selenium and magnesium. The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. By law in the United States, fully milled and polished white rice must be "enriched" with vitamins B1, B3, and iron. But the form of these nutrients when added back into the processed rice is not the same as in the original unprocessed version, and at least 11 lost nutrients are not replaced in any form even with rice "enrichment."
Just one cup of brown rice will provide you with 88.0% of the daily value for manganese. This trace mineral helps produce energy from protein and carbohydrates and is involved in the synthesis of fatty acids, which are important for a healthy nervous system, and in the production of cholesterol, which is used by the body to produce sex hormones. Manganese is also a critical component of a very important antioxidant enzyme called superoxide dismutase.
Julian Bakery’s Spelt, Bean, Wonderful and12 Grain Sandwich Breads are rich in brown rice and what it offers your health. Why not try all four!
Enjoy, Samantha
http://www.JulianBakery.com
Tuesday, June 16, 2009
THE BEST SPELT MULTI-GRAIN BREAD
Julian Bakery’s Spelt Multi-Grain Bread is wheat free, yeast free and sweet free. It is cultured by a sourdough process that enables the culture to predigest all of the nutrients in the grains, making them more bio-available to your body.
It is made with fresh, stone ground, whole grains of spelt, brown rice, millet, quinoa, rye and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. It is eaten as a leaf vegetable, much like Amaranth. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Spelt Multi-Grain is one of Barbara’s Granddaughter’s favorite breads. I am sure you will love it as well. What is not to love about any of the Julian Bakery breads?
Enjoy, Samantha
Buy Our Spelt Bread Online http://www.JulianBakery.com
It is made with fresh, stone ground, whole grains of spelt, brown rice, millet, quinoa, rye and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Spelt is a nutritious ancient grain with a nut-like flavor. The texture is slightly crunchy. Spelt is an excellent source of vitamin B2, a very good source of manganese and a good source of niacin, thiamin and copper.
Millets are a group of small-seeded species of cereal crops or grains. As they are not closely related to wheat, they are appropriate for those with wheat intolerances. Millets are a major food source in arid and semi arid regions around the world.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. It is eaten as a leaf vegetable, much like Amaranth. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Spelt Multi-Grain is one of Barbara’s Granddaughter’s favorite breads. I am sure you will love it as well. What is not to love about any of the Julian Bakery breads?
Enjoy, Samantha
Buy Our Spelt Bread Online http://www.JulianBakery.com
Monday, June 15, 2009
Simply The Best Lite Sourdough Bread
Julian Bakery’s Sourdough Lite Bread is whole grain, unsweetened and fat free. It is a complete protein sourdough that is covered with sesame seeds on the outside. It is extremely flavorful.
Sourdough Lite Bread is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Sourdough Lite Bread is a loaf bread that is not only great for sourdough lovers, but also great for sandwiches, or just toasted in the mornings with your coffee. It is a beautiful bread to look at with all the sesame seeds covering it.
All the Julian Bakery Breads taste awesome toasted. For me, it is like getting to eat it straight from the oven when all the flavors and textures are at their best. Sourdough Lite is great at breakfast, at lunch as a sandwich or just as a snack in the evenings.
Of course, I am a dunker and love Sourdough Lite before bed, toasted and dunked in hot chocolate…yummmm.
Enjoy, Samantha
http://www.julianbakery.com
Sourdough Lite Bread is made with fresh, ground, high protein, golden, whole grain wheat, onion, soy protein, sesame seeds, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
Sesame Seeds add a nutty taste and a delicate, almost invisible, crunch to many dishes. They are a good source of manganese, copper, calcium, magnesium, iron, phosphorus, vitamin B1, zinc and dietary fiber.
Sourdough Lite Bread is a loaf bread that is not only great for sourdough lovers, but also great for sandwiches, or just toasted in the mornings with your coffee. It is a beautiful bread to look at with all the sesame seeds covering it.
All the Julian Bakery Breads taste awesome toasted. For me, it is like getting to eat it straight from the oven when all the flavors and textures are at their best. Sourdough Lite is great at breakfast, at lunch as a sandwich or just as a snack in the evenings.
Of course, I am a dunker and love Sourdough Lite before bed, toasted and dunked in hot chocolate…yummmm.
Enjoy, Samantha
http://www.julianbakery.com
Sunday, June 14, 2009
JULIAN BAKERY’S REAL SOURDOUGH RYE BREAD
Julian Bakery’s Real Sourdough Rye Bread is wheat free, yeast free and sweet free, but it explodes with flavors. This is a true German/Russian, dense rye bread. It is extremely delicious alone or with cream cheeses, olive oils and/or butter. This is a one-of-a-kind bread for hearty rye lovers.
It is made with fresh stone ground rye, quinoa, caraway seeds, onion granules and sea salt.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates, along with ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.
Julian Bakery’s Real Sourdough Rye Bread is honestly my all time favorite. The first time I tried it, I ate the whole round in a day and a half. I think my subconscious was afraid it was not real at all and would disappear without notice, so I had to eat it all up quickly. However, now I keep my freezer full of it, so there is no need to worry about running out and I can enjoy it at a more peaceful pace.
I use Real Sourdough Rye as a quick snack, just sliced thin with a sharp, serrated knife and toasted on high with Earth Balance Buttery Spread; or like last night, I had it as an open-faced sandwich with fresh gathered eggs. I also love it with melted veggie slices (or you can use any cheese). It is also excellent as a sandwich with Smart Dogs (or hot dogs) sliced up small with tomatoes, etc. It is also great as an appetizer before an Italian meal, just dunked in olive oil and balsamic vinegar. However, I think my favorite way is just toasted with Earth Balance (or butter). That is when you can really taste all the flavors in it. It gives your mouth quite a calming affect. Trust me…it does…really. I love it and you will too.
Enjoy, Samantha
Buy Online http://www.JulianBakery.com
It is made with fresh stone ground rye, quinoa, caraway seeds, onion granules and sea salt.
Rye is a grass grown as a grain. It is closely related to barley and wheat. Rye is a cereal and should not be confused with ryegrass. Rye has a lower gluten content than wheat flour and contains a higher proportion of soluble fiber.
Quinoa is a species of goosefoot (chenopodium) and is a grain-like crop grown for its seeds. It is not a true cereal or grain, as it is not a grass. Quinoa is closely related to beets, spinach and tumbleweeds. Quinoa is highly valued for its protein content, making it a healthy choice for vegetarians and vegans. Unlike wheat or rice, Quinoa contains a balanced set of essential amino acids, making it an unusual complete protein. It is a good source of fiber and phosphorus and is high in magnesium and iron. It is gluten-free and easy to digest.
Caraway seeds contain appreciable moisture, protein, fat, substantial amount of carbohydrates, along with ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.
Julian Bakery’s Real Sourdough Rye Bread is honestly my all time favorite. The first time I tried it, I ate the whole round in a day and a half. I think my subconscious was afraid it was not real at all and would disappear without notice, so I had to eat it all up quickly. However, now I keep my freezer full of it, so there is no need to worry about running out and I can enjoy it at a more peaceful pace.
I use Real Sourdough Rye as a quick snack, just sliced thin with a sharp, serrated knife and toasted on high with Earth Balance Buttery Spread; or like last night, I had it as an open-faced sandwich with fresh gathered eggs. I also love it with melted veggie slices (or you can use any cheese). It is also excellent as a sandwich with Smart Dogs (or hot dogs) sliced up small with tomatoes, etc. It is also great as an appetizer before an Italian meal, just dunked in olive oil and balsamic vinegar. However, I think my favorite way is just toasted with Earth Balance (or butter). That is when you can really taste all the flavors in it. It gives your mouth quite a calming affect. Trust me…it does…really. I love it and you will too.
Enjoy, Samantha
Buy Online http://www.JulianBakery.com
JULIAN BAKERY’S OAT BRAN BREAD
Julian Bakery’s Oat Bran Bread is lightly sweetened, light in color and completely whole grain. It was especially designed for children who are transitioning off of the un-nourishing white flour breads.
Good nutrition is essential for your children’s growth and development. Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits, such as the promotion of normal gastrointestinal function, prevention and treatment of childhood obesity and maintenance of normal blood glucose.
Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.
Oat Bran Bread is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat bran is the edible, outermost layer of the oat kernel. Oats have been recognized as a food and an herb. Oat bran contains B complex vitamins, protein, fat, minerals, and heart healthy soluble fiber. When eaten regularly, oat bran may help to lower total cholesterol levels by 25 or more within a very short time period (one to three months). In addition, oat bran can help to reduce the bad LDL and raise levels of good HDL cholesterol. Many moms have learned that most families like oat bran.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
You do not need to be a child to enjoy the benefits of Julian Bakery’s Oat Bran Bread. It will benefit anyone who tries it. Be sure to put it on your list. You will love it, as well as any of the other Julian Bakery breads.
Enjoy, Samantha
http://www.JulianBakery.com
Good nutrition is essential for your children’s growth and development. Dietary fiber is important in childhood and may contribute to significant immediate and future health benefits, such as the promotion of normal gastrointestinal function, prevention and treatment of childhood obesity and maintenance of normal blood glucose.
Children with higher intakes of dietary fiber also tend to consume diets that are more nutrient dense and are more likely to meet recommended daily intakes for key nutrients.
Oat Bran Bread is made of fresh, ground, golden, whole grain wheat, oat bran, soy protein, honey, purified water, yeast and sea salt.
Whole Grains or foods made from them contain all essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed (cracked, crushed, rolled, extruded, and/or cooked), the food product should deliver approximately the same rich balance of nutrients that are found in the original grain seed.
Wheat is any of various annual cereal grasses of the genus Triticum of the Mediterranean region and Southwest Asia, ground to produce flour used in breadstuffs and pasta.
Oat bran is the edible, outermost layer of the oat kernel. Oats have been recognized as a food and an herb. Oat bran contains B complex vitamins, protein, fat, minerals, and heart healthy soluble fiber. When eaten regularly, oat bran may help to lower total cholesterol levels by 25 or more within a very short time period (one to three months). In addition, oat bran can help to reduce the bad LDL and raise levels of good HDL cholesterol. Many moms have learned that most families like oat bran.
Soy protein comes from soybeans and offers multiple health benefits, some of which are just beginning to be discovered. Soy protein refers to the protein that is found in soybeans that is often used to replace animal proteins in an individual's diet. The soybean is a legume that contains no cholesterol and is low in saturated fat. Soybeans are the only vegetable food that contains all eight essential amino acids. Soybeans are also a good source of iron, calcium, and zinc.
You do not need to be a child to enjoy the benefits of Julian Bakery’s Oat Bran Bread. It will benefit anyone who tries it. Be sure to put it on your list. You will love it, as well as any of the other Julian Bakery breads.
Enjoy, Samantha
http://www.JulianBakery.com
Friday, June 12, 2009
JULIAN BAKERY IS TRULY A DREAM COME TRUE
Founder/Owner of the Julian Bakery and a nutritionist, Barbara Squier, was inspired by nature and God’s sweet whispers of encouragement and the paths to follow to open the Julian Bakery.
It all started in the ۥ50ۥs with Barbara’s family roots. Her mom used to read to her from Adelle Davis’ book, “Let’s Eat Right to Keep Fit.” She was raised on hearty protein drinks and she didn’t even know what a soda was, nor did she care to find out.
Barbara’s grandmother had chickens in her yard and practiced composting. They ate only natural, whole foods and she has never known any other way of eating.
As Barbara grew up, her thoughts were always of helping others, which naturally drew her to the field of nursing. She loved her RN training, which included nutrition, dietetics and the human anatomy. However, when that door closed, she was immediately redirected to go into the field of prevention.
For four years in the early ۥ70ۥs, Barbara and her husband, Fred (now deceased), entered into a Shared Health Benefits Program. They took whole grain pizzas to their seminars in an attempt to show the attendees the benefits of changing their diets to a healthier menu.
In the mid ۥ70ۥs, Barbara and Fred started a large, natural food club coop, which grew to 300 members, whom they trained in nutrition.
Following that, Barbara worked for a health company and was able to continue her teachings on the human body through seminars called, “How to Love Your Body,” detailing what happens to food all the way through your body.
When Barbara and Fred’s kids were growing up, they had a stone mill in their kitchen. On Sundays, before church, Barbara would grind whole grain for a waffle breakfast. It was a weekly treat the whole family enjoyed.
Barbara loved to experiment with bread making. She used coffee cans to make whole grain breads, which mushroomed on top when baked. She would sit in a tub filled with hot water every night, devouring all the information she could get from their library of bread making books.
Barbara and Fred had long dreamed of getting back to their roots and living in the country in Julian. While waiting for a suitable storefront to become available in Julian, Barbara practiced making bread at home for a year. During that time, she and Fred set up a booth every weekend at the Julian craft fairs, giving away samples of their breads. The community fell in love with Barbara’s bread making style and creativity.
Finally, the 400 sq. ft. photo shop in the town of Julian became available and Julian Bakery was born in September of ۥ89.
While Fred was out buying cases of coffee cans to begin the bread baking business, he learned of a bakery that had just returned all their custom made, round, bread baking pans, which he was able to obtain and are still in use to this day.
God had put the idea of creating natural, healthy round breads in Barbara’s heart years earlier and round breads remain their signature item.
Inspiration for one of the rounds came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is their most nurturing bread.
After 4 years in Julian, the bakery outgrew its tiny 400 sq. ft. storefront and was able to expand with a move to La Jolla in ۥ93.
When Julian Bakery first began, the craze was for “fat free.” Their breads contained hardly any fat. The next and present craze is “low carb.” As you can imagine, they are THE LOW CARB BAKERY OF CHOICE today. It’s so easy for Julian Bakery to give the public what they want with Barbara’s gift for creative bread making. Their current most popular bread is Paleo Bread, which nets only 1 carb!
Barbara’s is a story of a lifelong dream come true. She feels blessed to have a family business where she was able to work side by side with her husband, Fred, for 15 of the 20 years the bakery has been in operation and has enjoyed having all her children and grandchildren working with her throughout the years. She still lives a natural, wholesome lifestyle and tirelessly shares her gifts with everyone she meets. She is not only a bread designer and nutritionist, but also a counselor and healer and I am proud to call her my friend.
Please enjoy all the bounties of Julian Bakery as often as you can. They will benefit you in more ways than you can imagine.
Enjoy, Samantha
http://www.JulianBakery.com
It all started in the ۥ50ۥs with Barbara’s family roots. Her mom used to read to her from Adelle Davis’ book, “Let’s Eat Right to Keep Fit.” She was raised on hearty protein drinks and she didn’t even know what a soda was, nor did she care to find out.
Barbara’s grandmother had chickens in her yard and practiced composting. They ate only natural, whole foods and she has never known any other way of eating.
As Barbara grew up, her thoughts were always of helping others, which naturally drew her to the field of nursing. She loved her RN training, which included nutrition, dietetics and the human anatomy. However, when that door closed, she was immediately redirected to go into the field of prevention.
For four years in the early ۥ70ۥs, Barbara and her husband, Fred (now deceased), entered into a Shared Health Benefits Program. They took whole grain pizzas to their seminars in an attempt to show the attendees the benefits of changing their diets to a healthier menu.
In the mid ۥ70ۥs, Barbara and Fred started a large, natural food club coop, which grew to 300 members, whom they trained in nutrition.
Following that, Barbara worked for a health company and was able to continue her teachings on the human body through seminars called, “How to Love Your Body,” detailing what happens to food all the way through your body.
When Barbara and Fred’s kids were growing up, they had a stone mill in their kitchen. On Sundays, before church, Barbara would grind whole grain for a waffle breakfast. It was a weekly treat the whole family enjoyed.
Barbara loved to experiment with bread making. She used coffee cans to make whole grain breads, which mushroomed on top when baked. She would sit in a tub filled with hot water every night, devouring all the information she could get from their library of bread making books.
Barbara and Fred had long dreamed of getting back to their roots and living in the country in Julian. While waiting for a suitable storefront to become available in Julian, Barbara practiced making bread at home for a year. During that time, she and Fred set up a booth every weekend at the Julian craft fairs, giving away samples of their breads. The community fell in love with Barbara’s bread making style and creativity.
Finally, the 400 sq. ft. photo shop in the town of Julian became available and Julian Bakery was born in September of ۥ89.
While Fred was out buying cases of coffee cans to begin the bread baking business, he learned of a bakery that had just returned all their custom made, round, bread baking pans, which he was able to obtain and are still in use to this day.
God had put the idea of creating natural, healthy round breads in Barbara’s heart years earlier and round breads remain their signature item.
Inspiration for one of the rounds came from the movie, “Baby Boom,” and a Teddy Bear Shop. Barbara created three breads, Papa Bear, Mama Bear and Baby Bear. Mama Bear Bread still survives and is their most nurturing bread.
After 4 years in Julian, the bakery outgrew its tiny 400 sq. ft. storefront and was able to expand with a move to La Jolla in ۥ93.
When Julian Bakery first began, the craze was for “fat free.” Their breads contained hardly any fat. The next and present craze is “low carb.” As you can imagine, they are THE LOW CARB BAKERY OF CHOICE today. It’s so easy for Julian Bakery to give the public what they want with Barbara’s gift for creative bread making. Their current most popular bread is Paleo Bread, which nets only 1 carb!
Barbara’s is a story of a lifelong dream come true. She feels blessed to have a family business where she was able to work side by side with her husband, Fred, for 15 of the 20 years the bakery has been in operation and has enjoyed having all her children and grandchildren working with her throughout the years. She still lives a natural, wholesome lifestyle and tirelessly shares her gifts with everyone she meets. She is not only a bread designer and nutritionist, but also a counselor and healer and I am proud to call her my friend.
Please enjoy all the bounties of Julian Bakery as often as you can. They will benefit you in more ways than you can imagine.
Enjoy, Samantha
http://www.JulianBakery.com
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