We're often asked why our pastries and other baked goods are made with 100% whole wheat. The reason we make these items with 100% whole wheat is twofold. One, because it adds an interesting natural flavor and adds harmonious complexity and dimension to the baked goods, and two, because we want to keep you as healthy as possible without sacrificing taste. Bleached flour have had its bran and germ removed which are the most nutritious parts of the wheat grain. In addition to just being more packed with nutrients, some of the health benefits linked to whole wheat are:

   A study published in the November 2003 issue of the American Journal of Clinical Nutrition showed the women who eat whole grains weight less. Research suggests that whole grains reduce the risk of metabolic syndrome. Metabolic syndrome is a strong predictor of both type 2 diabetes and cardiovascular disease. Common features of the metabolic syndrome include visceral obesity (the "apple shaped" body), low levels of protective HDL cholesterol, high triglycerides, and high blood pressure. A Nurses Health Study which tracked the overall fiber intake and types of fiber consumed over a 16 year period by 69,778 suggested that eating whole grains help prevent gallstones. Whole wheat may aid in warding off cancer, most specifically breast-cancer and other hormone-dependant cancers. Whole wheat consumption has also been linked to cardiovascular benefits, especially in post-menopausal women. Last but not least, whole wheat is super for bowel regularity!