Bread Business Blog

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Great Harvest is a community of people who love whole grains, fresh bread and owning our own businesses in our towns across the U.S.


Chickpea Crostini Recipe With Fresh Spring Vegetables

Posted by Scott Molyneaux

April 24, 2014 at 5:37 AM

Spring has definitely sprung here in Dillon, MT and my culinary mindset has shifted from comforting winter foods to grilling (although I grill even when it’s below zero here), smoking, backyard barbecues, camping, gardening and ingesting as many fresh, bright, and green spring vegetables as I can.


Some of my favorite foods begin to appear this time of year — including asparagus, artichokes, radishes, greens of all varieties, peas, and fresh herbs. Sadly, local produce here in Southwest Montana is still months away (the garden is tilled and ready for planting but there is still a possibility of snow!).

Thankfully, the grocery store can keep us well-stocked with spring vegetables from slightly warmer climes. As you know, I am a huge fan of anything on top of toast — and crostini are really just kicked up crispy toasts that beg to be topped with all sorts of delectable things.

For this recipe, I was inspired by the Provencal tradition of fresh, healthy, and delicious chickpea salads and spreads that are often served with crusty bread. My love of chickpeas and hummus is well-documented. They are loaded with protein and fiber and are low in fat.

We have a new roasted three seed hummus sandwich out in our stores now and we are getting ready to release a hummus bread packed with pureed chickpeas, sesame, garlic, and cumin. They really are a wondrous ingredient that can be utilized in so many ways in the kitchen — I adore the contrast between their slightly crunchy exterior and their luscious creaminess. I wanted both features to shine in this recipe so we settled on smashing roughly half of the chickpeas to achieve textural contrast.


Topics: recipes, real food

Earth Day Turns 44! Honor It With 365 Days of Green Business Practices

Posted by Lauren Johnson

April 21, 2014 at 5:50 AM

On April 22nd of every year since 1970, our nation has celebrated Earth Day. Similar to the Great Harvest Bread Company, Earth Day originated in the midst of the hippie and flower-child culture in the United States. According to, the idea for Earth Day came to their founder Gaylord Nelson (then a U.S. Senator from Wisconsin) after witnessing the ravages of the massive 1969 oil spill in Santa Barbara, California.

Inspired by the student anti-war movement, Nelson realized that if he could infuse that energy with an emerging public consciousness about air and water pollution, it would force environmental protection onto the national political agenda. On the 22nd of April, 1970, twenty million Americans took to the streets, parks, and auditoriums to demonstrate for a healthy, sustainable environment in massive coast-to-coast rallies. Thousands of colleges and universities organized protests against the deterioration of the environment, and Earth Day was born.


Topics: business ownership, Great Harvest bakery owner stories

Whole Grain Breads Are Full of Nutrition, Not Marketing

Posted by Debbie Huber

April 17, 2014 at 6:00 AM

With infinite choices available, Americans have never had as much freedom to shape our own dietary paths as we do today. For perspective, I remember stories of my grandfather and his siblings during the Great Depression eating only crackers for weeks on end, and then only eggs for weeks on end. Today, we have the luxury of making choices about our diets either for perceived health benefits or based on socio-political priorities (such as buying local). 

Choices may be a luxury, but that doesn't mean they come easy. Consumers are flooded with conflicting information about diets and nutrition, just as they are flooded with new food product choices. Swimming in aisle after aisle of beckoning packages of food (most of which completely obscure the food itself), it's easy to forget that you can't actually eat the marketing. Underneath the packaging, what is the true value of whole grain products?


Topics: whole wheat flour, whole wheat bread, whole grains

Where Does Smart Local Retail Meet Healthy Bread? At a Farmer's Market.

Posted by Mike Ferretti, CEO

April 14, 2014 at 6:00 AM

I was recently asked whether I thought farmers markets were a good way to expand local retail business reach. It's a great question, and one that merits consideration by anyone in the business of creating healthy, natural, and less-processed foods, such as those we specialize in at Great Harvest.

Healthy Bread at Farmers Market
My short answer? YES! In the last ten years the number of farmers markets in the U.S. has more than doubled (Source: US News on The Farmers Market Boom). In 2011, Americans spent more than $7 billion on locally-sourced foods. This is spot-on with many food trends we're seeing in America.


Topics: whole wheat bread, real food, business ownership

Harness the Business Power of Starting With "Yes"

Posted by Scott Molyneaux

April 10, 2014 at 6:09 AM

If you own a business or work in an environment where customer satisfaction is paramount, you may be no stranger to the concept of starting with "yes." I thought I had a harness on the power of yes. And then I experienced its power on a whole new level which challenged me to raise my own bar. While at our recent convention, I had the pleasure of being on the receiving end of some exemplary "yes-thinking" in action. I was so impressed by the lengths that others went to in order to deliver "yes" for me, that it inspired me to reflect on what I've learned about the business power of yes in my own life.


Topics: business ownership, customer service

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