Multigrain Bread

A hearty, wholesome loaf bursting with a medley of grains, offering a nutty flavor and a satisfyingly chewy texture. Each slice is a celebration of rustic simplicity and nourishing goodness.

Notes

Look for bread with visible grains and seeds for maximum flavor and texture. It pairs wonderfully with both sweet and savory toppings.

Uses

toasted for breakfast with avocado
as a base for open-faced sandwiches
for making croutons to sprinkle over soups

Replacements

whole grain bread
sourdough bread

Hazelnut Flour

Hazelnut flour is a finely ground powder made from skinned, toasted hazelnuts. Originating in regions like Turkey and Italy, it is celebrated for its rich, nutty flavor and fragrant aroma, which evoke warmth and depth in both sweet and savory dishes. The texture is smooth yet slightly grainy, offering a satisfying mouthfeel that is neither too dense nor too light. In cooking and baking, hazelnut flour behaves as a gluten-free alternative to wheat flour, adding richness and moisture to recipes. It is particularly prized for its ability to enhance the flavor profile of baked goods while providing structure, though it tends to produce denser results than traditional flours.

Dry Udon Noodles

Thick, chewy, and delightfully springy, dry udon noodles are a pantry staple that brings the essence of Japanese comfort food to your table. Their golden hue and satisfying texture make them a versatile canvas for a myriad of dishes.

Recipes to try

Sausage and Potato Breakfast Casserole

This hearty casserole combines savory sausage, crispy potatoes, and melty cheese into a golden, bubbly brunch masterpiece.

Maple Bacon Mushroom Burger Bowls

Sweet, smoky, and savory come together in these hearty bowls, where juicy burger patties meet crispy bacon and earthy mushrooms.