Bakery moves to B.C. grains

A Summerland bakery has made the transition to using grains grown and milled close to home.

A Summerland bakery has made the transition to using grains grown and milled close to home.

On Tuesday, Todd Laidlaw, owner of True Grain Bread, announced the change.

“When one of our customers buys a loaf of French bread at our Summerland bakery, they can feel good knowing that the organic flour used to craft it logged less than 160 kilometres,” he said. “Same thing for a croissant or baguette.”

Most of the grains used will come from the Armstrong area.

Laidlaw said it took plenty of work and relationship building to get the necessary supply of grains.

“It was challenging,” he said. “B.C. doesn’t have the grain infrastructure the Prairies have.”

While grain is grown on a large scale in the Prairies, wheat is shipped to Ontario for processing, logging more than 7,000 kilometres in the process.

“Relying on far away places for food is not sustainable,” Laidlaw said.