Posted on Fri, Jan 27, 2012
Posted by Scott Molyneaux
The thermometer on the car was holding at a steady sixteen degrees as I looked out the right window and saw nothing but pale golden stubble covered in a thick fluffy frost as far as the horizon. I looked out the left window and it was a similar sight, except for a slight rolling to the landscape and a far-off brown barn. It was quite beautiful in a starkly shocking way. If ever one was to feel that America is getting crowded, head to wheat country in Northern Montana.
The Golden Triangle has some of the best wheat growing conditions in the world and is
centered around Great Falls, Fort Benton, and Conrad. Each year, we seek out the very best whole wheat berries to distribute to our bakery owners around the country. Each local bakery owner then mills these wheat berries into fresh flour every day. As a new member of the team that works tirelessly to bring Great Harvest’s customers the very best in whole wheat, it seemed fitting that I go straight to the source and see what a couple of days in the life of wheat country was really like.
Great Harvest sources its wheat from a variety of family farms in north-central Montana and uses two small cleaning, blending, and packaging facilities to process the berries once they are harvested. After the wheat berries are brought from the farms, there is still quite a bit of material that needs to be removed before it gets bagged and sent out to our stores. This can include the chaff, small rocks from the field, and other materials that are separated from the wheat by many layers of cleaning equipment. At Montana Flour and Grains the wheat journeys through tubes to screens and shakers that separate and sort the material so we end up with the cleanest purest wheat berry possible before it hits our mills.
It was truly amazing to watch the process as a batch of our Great Harvest wheat was
being zipped around the building. The wheat that Andre and his team were cleaning, sorting, and bagging in bushels would be headed out to Great Harvest bakeries and our test kitchen in Dillon within a matter of weeks. They even have a robotic arm that picks up the filled bags and stacks them on the pallets for shipping. That is a back-saver!
I wish we had one of those to lift the bags into the mill at our test bakery. We mill the flour and test bake every qualified lot that farmers submit from their wheat harvest. It goes through a 
rigorous test bake and is scored on a variety of factors before a purchase decision is made.
It was great to be able to see the wheat cleaning process from the beginning and meet our suppliers in person. I look forward to many more trips to the Golden Triangle, though I won't mind going in the summer next time!
Posted on Tue, Jan 24, 2012
Posted by Melissa Seith, RD, LD
The Super Bowl is quickly approaching. I’m leaning toward the Giants, since my Texans aren’t playing. How about you?
This Big Game has the potential to lead to a big appetite and loads of unnecessary calories if you’re not careful. So to avoid throwing a wrench in your healthy eating new year’s resolutions, find some alternative snacks to munch on and share with friends so you all can remain slim and trim this football season.
Instead of munching mindlessly on chips while you watch the game, try nibbling on low fat popcorn which is, in fact, a whole grain! You can be trading in about 160 calories, 10 grams of fat, 1 gram saturated fat, 170 mg of sodium and minimal micronutrient content from a mere 15 chips for one big cup of prepared popcorn which has only 20 calories and zero to two grams of fat. Plus, popcorn still provides you with about 1 gram of fiber and 1 g protein. Not to mention you are reaping the benefits of antioxidants and phytochemicals from the whole grain. (Image: piyato / FreeDigitalPhotos.net)
Need something more substantial? Try snacking on nuts or seeds. Pistachios are a good option because they are the lowest calorie, lowest fat, and highest fiber nut for only 170 calories every 49 nuts. They load you up with antioxidants, phytosterols, and healthy fats. They also provide you with vitamins including folate, biotin, riboflavin, niacin, and pantothenic acid and are considered an excellent source of several vitamins including B6 which promotes nerve health and thiamin which aid in brain, muscle, heart, and nerve function.
Then there’s the infamous super bowl dip. These dips are often fat laden and calorie packed. It’s no secret dips are addicting, which makes it easy to scoop tablespoon after tablespoon. Try making a dip using fat free sour cream, fat free cottage cheese, or even fat free cream cheese as the base. For taco dip, add fresh green onions, taco spices, olives, and shredded lettuce to achieve a healthy football favorite. Even try mixing in chip dip spice packets in traditional flavors like sour cream and onion for a classic dip everyone will love. These simple changes can save you from not only calories but also saturated fat which is linked to heart disease. Try mixing up what you are actually dipping as well. Instead of just greasy chips try baked options, sliced pitas, chunks of whole grain bread, veggies, or even pretzel sticks.
If you want to step outside of the box a little try some unique and healthy dip ideas like Citrus
Tapenade or Hummus from Lauren's post last month or try making a whole grain pizza on the grill to share. Just be sure to limit the pepperoni and don’t go overboard with the cheese if you are watching fat content.
So sit back and relax, put on your football jersey of choice and dip into some delicious healthy game ready treats!
What’s your favorite healthy dish to bring to Super Bowl parties?
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Posted on Fri, Jan 20, 2012
Posted by Mike Ferretti
Is now the right time to start a bakery or new business? That is a loaded question. Bonnie wrote about the Englands (Boise Great Harvest owners) this week who reminded us it's a good time to invest in your existing business if you have one. There remains great uncertainty in the economy, with lots of pros and cons for small business ownership.
In this environment, some doors are open that otherwise wouldn't be. Cost of funds (interest rates) are low. Opportunity costs (other ways to make money) are low. Traditional careers that for generations have been safe, steady and secure are now risky in terms of long term stability. Real estate is still not as expensive as it was five years ago.
Why do I think it’s a good time to start a bakery? Today, the world as I see it has never looked brighter. Retail trends overall are driving in Great Harvest’s favor, in spite of carbs and gluten being the target of fad diet trends. Melissa, our nutritionist, has written many times about why whole grains are good for you and an essential part of a healthy life. And we see the main stream media spreading this same message. Whole grains are a growth segment in the food business today and we are a leader in that niche.
Increasingly, there is a market for specialty food. People pay more for organic, although we
are not an organic concept. People pay more for fresh and we are really fresh. People pay more to support local businesses and we are really local. But most importantly, in a world where people are watching what they do with their hard-earned money, they want something that tastes better than great. If there is something our customers agree on, it is that our product tastes phenomenal.
Yes, some people are afraid of carbohydrates and wonder if they should be afraid of gluten too. But, there is a huge segment of the population that gets the importance of whole grains and wants their food to taste great. We serve that market, and it might be the right time for you to serve that market in your home town with your own local business.
Thanks for reading.
Posted on Wed, Jan 18, 2012
Posted by Bonnie Harry
Keeping your business fresh and relevant for customers is a challenge in any circumstances. Zach England, owner with his wife Mallari, of the Boise, ID Great Harvest told me, “In a tough economy, it’s more risky NOT to make changes than to move ahead with them.”
Zach worked for the Ogden, UT Great Harvest for several years before deciding to purchase the Boise, ID bakery in 2007 from its long time owners, Paul and Peggy Bohl. The Bohls’ bread store was one of the original Great Harvest bakeries in the U.S., started almost three decades ago. Over the years, they built a loyal clientele with their excellent products.
Zach and Mallari came in with new energy and enthusiasm, excited to put their own mark on this local small business and build on what the Bohls started in Boise in the early 1980’s. Zach admits he likes a challenge and to keep busy. A good personality fit for a retail business owner, especially the bread business!
After purchasing the store, the Englands looked for opportunities to expand and grow the biz. They opened an additional bakery, which they ended up selling a few months later to their Great Harvest Meridian neighbors. For the next challenge, they considered 3 options: doing an additional store, moving their current location, or expanding where they are.
The opportunity came up to expand in their current location when a neighboring business
moved out. The space doubled from 1250 to 2500 feet to allow more customer service area and seating. The additional seating almost immediately doubled their sandwich business. In addition to the inside remodel (including a new sound system!), they put up a new sign, new awnings and a patio with additional seating. They were able to do the remodel without closing down their other operation – customers were able to observe the progress. Zach was able to do some of the work himself to help with expenses.
Zach said he examined all the costs carefully; there were still a lot of unexpected things that came up, like “impact fees” that can run from $20-30K. While it ended up costing almost twice what he had originally calculated, he said it was well worth it. They were able to tighten way up on their personal finances and pay outright without borrowing money. Since they opened the new “addition” last August (2011), sales have been up and they are really happy with their investment.
The added space gives them room to offer more products with better merchandising, but Zach
says top-notch customer service makes the difference. His crew is friendly and serves people quickly, even during the rushes. During the crunch from 11am-3pm, he makes sure he has additional customer service people available to jump to the counter when needed. And he emphasized that nothing works as well for training customer service than mentoring employees yourself.
Zach says it’s much more fun to come to work with a fresh, new store. More importantly, customers love the changes and the newness. Updating and improving your business always speaks to the customers that you care, and want to keep it fresh for them. In ever more competitive markets with lots of choices, keeping things updated and relevant is paramount to success. Zach and I discussed that you can never rest on your laurels. This goes for any work; it’s not just for small business owners!
The Englands are now looking at adding an espresso bar inside the bakery as their next project. We look forward to watching as these bright, energetic people continue to show us “how it’s done”!
Anyone been to Zach and Mallari's bakery? What did you think?
Posted on Fri, Jan 13, 2012
Posted by Scott Molyneaux
As the cold weather settles in, my thoughts always turn to rich satisfying foods that make me feel warm and cozy from the inside out. I often get a loaf of Great Harvest bread home and eat it for a few days as toast and sandwiches but when there is a half loaf left and I’m ready for the next flavor. What to do next? A savory bread pudding.
When most people think of bread pudding they think of a sweet dessert, but the concept works amazingly well in savory applications. It is great as a side dish, but is substantial enough to function as a meatless main course alongside a salad. It is easily adaptable to several different kinds of whole grain bread. Honey Whole Wheat provides a good blank canvas while Nine Grain and Dakota really add an interesting texture and more complex flavor.
This recipe packs the dual punch of heady mushrooms and roasted fennel. A variety of mushrooms can be used for this dish such as white buttons, shiitakes, crimini, portabella, oyster, chanterelle, black trumpet or morel. The choice of what mushrooms to use is extremely flexible. Here in Dillon, MT, the grocery store only carries fresh white buttons, crimini, and Portobello, so to add some pizazz I used one package of dried mixed wild mushrooms that they had there from Fungus Amongus. I just soaked them in hot water for a half hour, drained them, chopped them, and sautéed in butter with the rest of the mushrooms. The flavor they added was remarkable.
Serves 6-8 as a side dish
Total time: 1.5 hours Active time: 30 minutes
Preheat oven to 450 degrees for fennel
*Bake Bread Pudding in 325 degree oven
Ingredients
½ loaf of Great Harvest savory whole grain bread, cut into 1 inch cubes toasted in a 325 degree oven for 5 minutes to dry slightly
1 bulb of fennel, stems trimmed and cut into quarters
Olive oil as needed
4 Tbs. unsalted butter
1 pound of mixed mushrooms, cleaned and sliced
Tip: Never wash fresh mushrooms with water, rather brush off with a damp towel or a vegetable brush.
1 1 oz. package dried wild mushrooms
1 onion, diced small
4 ribs of celery, diced small
1 Leek, white and green part only halved lengthwise, sliced into half-moons, washed and dried
4 cloves of garlic, minced
7 eggs, plus 2 egg yolks
3 cups heavy whipping cream
2 Tbs. chopped fresh flat leaf parsley
1 Tbs. chopped fresh thyme
1 Tbs. chopped fresh sage
1 tsp. plus 2 tsp. kosher salt
1 tsp. freshly ground black pepper
Method
Place fennel halves in oven proof sauté pan and drizzle with olive oil. Sprinkle with salt and pepper and roast in a 450 degree oven for about 20 minutes until it starts to soften and gets brown around the edges. Remove from oven, cool, and dice. Turn oven down to 325 degrees. Working in two batches, sauté mushrooms in large, preheated pan in 1 tablespoon of the butter mixed with 1 tablespoon of olive oil. Once the mushrooms hit the pan it is important not to move them around initially to help with browning and flavor development. Mushrooms are made up almost entirely of water and they will leach out a lot of moisture while cooking, resulting in soggy flavorless mushrooms. While mushrooms are sautéing, dry bread cubes slightly in the 325 degree oven for 5 minutes.Once mushrooms are golden brown and cooked through, remove to a large bowl.
Return the pan to the heat and add the remaining 2 Tbs. of butter. Sweat the onions, celery, leek, and garlic over medium heat for about 8 minutes until translucent and soft. Add them and the fennel to the bowl with the mushrooms.
Whisk together the eggs, egg yolk, cream, herbs and salt and pepper. Place bread cubes in
bowl with the vegetables and pour in the egg-cream mixture. Gently stir with a rubber spatula, taking care not to break up the bread too much. Allow to sit for ten minutes. Butter a 12” x 9” or slightly bigger baking dish and pour in bread pudding, smoothing out the top so it is even. Bake for 50-60 minutes until it has risen up, is golden brown, and just barely jiggles in the center. The cooking time will vary with the oven. A small knife can be used to check whether it is set in the middle. Allow to cool for at least 5 minutes before serving.
I hope you enjoy this incredibly comforting dish. It was popular here in Dillon when I made it for the staff, but I'd love your feedback too.
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Posted on Tue, Jan 10, 2012
Posted by Melissa Seith, RD, LD
I think it is fair to say that when most people go shopping they make an effort to get the best deal they possibly can. It may include going to the extent of cutting coupons, waiting for
sales, or fighting through crowds. Why? Because let’s face it, everyone has a budget. There are certain things that are ‘must-haves’ such as groceries, healthcare, car payments, utilities, mortgages or rent. You need things in this category to keep your life running smoothly. There will be days you spend quite a bit, and then days you hardly spend any money at all, but overall you work to stay in your budget to avoid dangerous financial trouble.
Calories work in the same manner. Think of them as dollars and your daily caloric expenditure as your budget. And just like a monetary budget, you don’t want to go over your calorie budget to avoid packing on the pounds and the related health risks. Just like a credit card, calories are not bad unless you overspend. It is 100% vital to have calories as they fuel your life by giving you the power to think, breathe, pump your heart, run with your dog, and laugh with friends. Simply put, calories are energy. So it is important you fuel yourself with enough calories. You should work with your doctor or dietitian to find and set a personal range for how many calories you can consume to maintain a healthy body weight.
Does counting calories sound like an ultimate drag? Try weekly weigh-ins instead to gauge your progress. If you see the pounds creeping up, evaluate your diet and see where those extra calories may be sneaking in. If there is nothing you are willing to give up or compromise, increase your workouts so you can increase your caloric budget. Just as going the extra mile in your job or local small business can mean a raise or higher sales, pushing yourself to perform athletically at a higher level means you can consume more without gaining the weight.
Since you have a limited amount of calories, it is important that each calorie is nutrient dense. When it comes to affecting your weight, all calories have the same affect, but it’s a different story when it comes to affecting nutritional status.
A good example: 8 oz. of fortified 1% milk compared to 8 oz. of your average soft drink. Both will provide you with 100 calories, but looking further you can see that milk also can provide you with 8 grams of complete protein, as well as vitamin A, and calcium. On the other hand, from the same amount of a pop you get more than double the amount of sugars, no protein, and no micronutrients other than sodium. Soft drinks are prime example of what is called “empty calories” or calories with no nutritional value.
So what’s a general rule to follow to get the highest nutritional value per calorie? Avoid refined foods, added sugars, fats, and sodium by sticking with fresh whole foods like vegetables, fruits, nuts, seeds, and whole grains since these foods maintain their nutrient value and phytochemical content.
What do you do to get the most out of what you eat?
Posted on Fri, Jan 06, 2012
Posted by Mike Ferretti
Debbie’s blog on Monday was a great lead in to this one. I started to write about things to think about as a local small business owner but she said it better than I would have so I won’t mess with that. I will, however, add to it.
In my mind, an overlooked quality necessary to be a successful small business owner is 
attitude. Are you ready to do it? I don’t mean do you want to and have all of the right boxes checked on your way to writing the best business plan. I mean are you ready to do what it takes? Owning a small business is the most rewarding thing I have ever done professionally, but it does take a certain mind set. And a lot of humility. And a lot of stamina.
Many people think they want to own a business, but the people that do it best are the ones that prepare themselves mentally, as well as professionally. Are you willing to work harder than you ever have 
to get the business to a sustainable level? Are you willing to give up some personal time to get things right? Are you willing to wear every hat imaginable to get the job done? And, most importantly, are you willing to listen? Listen to your customers. Listen to your advisors. Listen to the business as it speaks to you about what it needs next. That last one is where a lot of us fall down. Small business owners tend to “know” what is right because they made the decisions when writing their business plan. The good ones listen and adapt as the market speaks to them.
My chiropractor and I have a standing joke. We are the same age. We are both addicted endurance athletes. We both have
demanding careers. Every time I walk in the door, he asks me “Have you been exercising or training?” The implied difference is that exercise is to maintain while training is to get better. If you are ready to train as a local business owner, then you have the last block checked on the list of things necessary to make the leap into the world of running your own small business.
Thanks for reading.
Posted on Mon, Jan 02, 2012
Posted by Debbie Huber
I started writing today about the bread business, but then realized that all of these important features also apply to any local, retail business. I’m picturing my favorite Great Harvest bakery, coffee house or flower shop and the places I return to regularly do all these things well (or at least the parts I can see as a customer.)
Successful local businesses are healthy in four important areas:
- Financial Health. This can be intimidating, but less so when you keep
it simple. Find one to three (and no more!) numbers to measure regularly. For a bakery, it’s sales, ingredient costs and labor costs. For your business, it’s something similar. Watch these metrics and then make changes as soon as possible. That’s one of the benefits of small business, you can quickly make changes – as long as you have the numbers. Don’t let this slip through the cracks.
- Work/Life Balance. Ever noticed how your own attitude influences your co-workers and family? I definitely have. And the same is true for small business owners. If the owner is burned out and unhappy, the atmosphere in the business will be the same. Not a contagious feeling for your customers. A friendly, welcoming business makes a big difference.
- Quality Products and Services. Consistently baking healt
hy, whole grain bread and products are a focus for Great Harvest bakery owners. Paying attention to the changes in the fresh milled flour and natural ingredients and then adjusting to produce a perfect loaf each time takes skill. The same is true for any type of business – the variables are different, but it’s up to the business owner to pay close attention and make adjustments quickly.
- Healthy Balance of Internal and External Focus. I’ve seen businesses lose their way when the owner isn’t able to simultaneously manage the operations and introduce the product or service to new customers. Both are important. Smart business owners realize which tasks they enjoy and can complete, and then hire or outsource to fill in the gaps.
Does this list remind you of a small business in your town? What do they do well that keeps you coming back?
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Financial health photo from renjith krishnan / FreeDigitalPhotos.net
Posted on Fri, Dec 30, 2011
Posted by Melissa Seith, RD, LD
As the holiday season is winding down, gears shift toward planning New Year’s Eve bashes and contemplating resolutions to start off the year. We don’t even need statistics to tell us that one of the top New Year’s Resolutions includes losing weight (if you don’t believe me google it). It’s a good thing too, because weight loss can minimize risk factors for cardiovascular disease, lower blood pressure, reduce the risk of osteoarthritis, decrease risk of cancer, and can prevent and even reverse the onset of diabetes among other things. But with all those fad diets circulating out there it’s hard to decipher what really is the best way to lose weight.
Avoid fad diets. First off, fad diets are not the way to go. They are not practical and often times not even remotely close to being healthy. They can even result in dangerous nutrient deficiencies. Instead, stick to a well rounded eating plan that restricts no major food groups and incorporates fresh minimally processed food that is low in sodium, saturated fat, and free of trans fats. Keep in mind that the bottom line in weight loss is that you need to attain a negative energy balance to lose the pounds. This means you burn more calories than you consume. But the composition of your diet (breakdown of the macronutrients protein, fat, and carbs) may make a difference.(1) Studies have evaluated over and over again what dietary changes work best for long term weight loss and it remains debatable, but according to a recent study published in the Journal of the American Dietetic Association (JADA), a diet that increases fruit, vegetable, and low fat dairy intake as part of an energy controlled diet will be the most effective for long term weight loss. (1)
Eat fruits and vegetables. This diet composition promotes a healthy body weight most likely because of the caloric density of these food items. Fruits and vegetables fill you up with fiber which satiates and are also sources of water, which aids in appetite control. Not to mention they provide you with a wide variety of vitamins, minerals, phytochemicals, and antioxidants for a minimal amount of calories. Whole wheat bread is another great source of fiber.
Try low fat dairy. Why include low fat dairy as part of a long term weight reduction diet? Although more research is needed, studies have indicated a positive correlation between dietary calcium and low body weight. (2,3) A study posted in the Journal of the American College of Nutrition (JACN) states that calcium in amounts of 400-1,300 mg/day significantly enhanced weight loss and fat loss when paired with energy restriction. (1, 2) When calcium is derived from actual low fat dairy sources as opposed to just supplementation, there is a significant increase in efficacy at lowering body weight (3). In fact, it is the position of the American Dietetic Association to encourage low fat dairy for weight loss as a result of such significant evidence. Some research suggests this is because calcium is a key regulator of lipid metabolism, meaning it helps breakdown fat and the storage and building of fat cells. (3)
Develop new habits in 2012. So get off to a good start this year by revamping your diet and remembering some key things:
- You will need a caloric deficit to achieve weight loss.
- Be sure to avoid severe restriction, as this will reduce your metabolism and halt your weight loss.
- Work towards a 500 calorie a day deficit by decreasing 250 calories of food and burning an additional 250 calories through physical activity to achieve a healthy one pound weight loss every week.
- Make sure you get a wide array of fruits, vegetables, low fat dairy, and be sure to work in some whole grains and lean protein to reap the most health benefits, achieve sufficient vitamins and minerals, and to attain a slim trim body you can maintain for a life time.
So what are your New Year's Resolutions?
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Works Cited
1.) Champagne C, Broyles S, Moran L, Cash K, Levy E, Lin P, Batch B, Lien L, Funk K, Dalcin A, Loria C, Myers V. Dietary Intakes Associated with Successful Weight Loss and Maintenance during the Weight Loss Maintenance Trial. J A, Diet Assoc. 2011; 111: 1826-1835.
2.) Zemel MB, Thompson W, Milstead A, Morris K, Campbell P. Calcium and Dairy Acceleration of Weight and Fat Loss during Energy Restriction in Obese Adults. Obes Res. 2004 Apr; 12 (4); 582-90.
3.) Zemel MB. The Role of Dairy Foods in Weight Management. J Am Coll Nutr. 2005; 24(6); 537S-546S.
Posted on Tue, Dec 27, 2011
Posted by Kate Ord
These Are A Few of My Favorite Things
When I was in college I would bake up, from scratch, cookies and batter breads for friends and family for holiday gifts. I had the time and energy and it was less expensive than buying mail-order products. Back then I thought it was fun to bake.
Today I’m hard pressed to find the time. I also get very stressed out when baking at home because I am highly impatient. (That's why I work in Marketing, not Operations too!) Most of all, I’d rather spend time with my family than wrestle with pots and pans.
I also have the ability to “buy time” when I purchase gourmet holiday treats. Before joining Great Harvest, my favorite destinations for mail-order gourmet foods included:
Red Envelope
Dancing Deer
La Cense Beef
They’re all outstanding retailers and provide items I personally love.
La Cense is a fun choice because they sell grass-fed beef from a beautiful ranch only a couple of miles away from our Dillon, Montana office. So it’s my “taste of Montana” holiday gesture.
Now, I’ve become a big fan of many fresh, made-from-scratch seasonal standouts like Cranberry Orange Bread, Ginger Bread, Eggnog Pound Cake, Chocolate Cherry Swirl and Pumpkin Chocolate Chip batter bread. My all-time favorite, however, is the Factoria, Washington bakery’s amazing Chocolate and Apricot Babka.
Did you give or receive a gourmet food gift this year? Tell us about it. Or did you receive something like the dreaded holiday Fruit Cake (at least it’s dreaded by me)?
Wishing you all a happy, healthy 2012!
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