Hi everyone — Fred here. You may remember me from such posts as Let’s Not Talk Wedding Cakes and Why it’s important to Buy Local this Holiday Season. What you don’t know is that I’m actually the luckiest man alive.
Besides having an amazing job here at Bearkery®, I also happen to be Mr. Yeni Monroy. =)
When Yeni and I started Bearkery® and Dream Day Cakes®, we promised to use ingredients you can pronounce in every item we baked. We believe in quality ingredients and wanted to avoid processed foods, additives, and chemicals.
It sounds funny, doesn’t it… I mean after all, how hard is it to bake a cake or a loaf of bread with real ingredients? You’d be surprised.
Recently, Vani Hari started an online petition for Subway to stop using azodicarbonamide in its baked baked. Azodicarbonamide is also known as ADA (or the “yoga mat” ingredient), and is often used in shoes, yoga mats, flip flops, and rubbery items. It’s a synthetic substance used by plastics makers to generate tiny bubbles that make materials light, spongy and strong.
With their push as the fresh and healthy alternative to fast food, many were taken back when learning that this material was used in baked bread.
Here’s something you may not know…
Subway isn’t alone.
Pillsbury, Sara Lee, Hormel, Jimmy Dean, Smucker’s, Tyson, McDonald’s, Chick-fil-A, Starbucks, Dunkin’ Donuts, and more than 500 others — brand names you know use azodicarbonamide in their edible products.
Some of you might be asking… Why? How? Why? Others may not care.
Baking is a business.
When it comes down to it, baking is a business. It’s a business where fresh products are in demand and have a very short shelf life. Let me say this again, bakery items have a very short shelf life.
Unless… you use preservatives, chemicals, and ingredients you cannot pronounce.
ADA is mostly used in breads to give it a whiter appearance (flour can be yellowish), condition the dough, and help it last longer.
By using these chemicals, additives, and preservatives, bakeries not only can keep their ingredients costs lower, they can also keep an item out on the shelf longer.
Let’s look at it this way… a Bearkery® Italian bread that we use on our stuffed sandwiches has a shelf life of 1 day — it should be eaten the day it was baked. Ingredients? Flour, Water, Salt, Olive Oil, and Yeast.
Let’s compare this to Subway’s Italian bread: Enriched wheat flour, water, yeast, sugar, contains 2% or less of the following: soybean oil, wheat gluten, salt, dough conditioners (DATEM, sodium stearoyl lactylate, ascorbic acid, potassium iodate, azodicarbonamide), yeast nutrients (calcium carbonate, calcium sulfate, ammonium sulfate), wheat protein isolate, yeast extract, vitamin D2, natural flavor, enzymes.
Bearkery® buttercream contains three ingredients: sugar, butter, egg whites. Our suppliers are constantly shocked when we tell them we make our own buttercream. Most bakeries buy pre-made and sadly, there are few from-scratch bakeries remaining.
Publix buttercream? Sugar, Partially Hydrogenated Soybean & Cottonseed Oils, Pasteurized Cream, Water, Nonfat Milk, Mono-Diglycerides, Egg White, Salt, Natural And Artificial Flavor, Polysorbate 60.
Commitment to Quality
From day one, we’ve strived to make a great product with great ingredients. We pride ourselves on using ingredients you can pronounce. Of course, this also means we cannot compete with the prices of those who don’t.
Trans-fats, hydrogenated oils, high-fructose corn syrup, preservatives have no place in our products. This means our products are real, fresh, and (sadly) more expensive than those who choose to use mixes, preservatives, and chemicals.
We take pride in our commitment to quality and are happy to see more sunlight exposing the truth about how others operate their bakeries.
Thank you for reading and I look forward to seeing you at the bakery.