Bakers Journal

Artisano unveiling new line of nutritious breads

June 19, 2009
By Bakers Journal

artisano_breadJune 19, 2009, TORONTO – On June 25, Artisano Bakery Café will launch three new artisanal breads and a new pizza dough infused with nutritional flours and the only strain of probiotics strong enough to bake with.

Consumers are craving healthier
choices today, and Artisano has answered the call with the new Chia
Fibre Loaf, Cranberry Protein Pillow and Grape Antioxidant Baguette
that feature flours with a healthy purpose, not just all-purpose flour. Bakers Journal reported on the development of some of these products in "Wine Flour Bread," a feature story published in our April 2009 issue.

“We’re thrilled to be able to offer our new Health-Wise products that combine superior health benefits with a fantastic aroma and taste,” says Michael Simeone, director of Artisano Bakery Café Ltd. “Artisano’s mission is to provide great tasting and wholesome menu choices to our customers, starting with our range of breads.”


Guests at the June 25 launch – taking place 2:30-5 p.m. at Artisano's 353 Iroquois Shore Road, Oakville, location – will have the opportunity to sample the new breads and grape-flour pizza, as well as fine cheeses and a range of selections from the Artisano menu. Food items will be paired with delightful Shiraz and Pinot Grigio wines crafted by Joseph Pohorly, a Niagara wine pioneer.

The Chia Fibre Loaf: Chia is rich in fibre and a mega source of omega-3, easily digestible, and cholesterol, gluten and trans-fat free. This new loaf blends Chia flour, enriched white, stone ground whole wheat flour, and durum semolina to create a medium textured, nut flavoured bread.

The Cranberry Protein Pillow: Cranberry seed powder is a patented ingredient containing omegas 3, 6, 9 and 46 per cent more antioxidants than the cranberry fruit. It’s a complete source of protein rich in potassium, magnesium and fibre. Artisano’s special mix of cranberry, white and rye flours, soy beans, oats, sunflower and flax seeds, dried cranberries and almonds give this new dark bread a complex flavour profile of sinfully sweet yet boldly nutty.

The Grape Antioxidant Baguette: Bursting with the aroma of fresh grapes, the fruity taste of this purple hued bread is chock full of antioxidants, as well as vitamin A, potassium, calcium, iron and healthful fatty acids omega-3 and -6. The grape-skin flour blend bakes into the perfectly chewy texture and soft crumbs that make a great baguette.

RSVP to Michael Simeone,, or Stephen Lukawski, or 905-330-2823.

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