Community Grains in the News2023-02-01T14:43:33-07:00

Community Grains in the News

The Whole Grain Revolution – Kelly O’Mara, KQED

The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it’s sure to attract fans...

By |August 8th, 2013|Categories: CG Newsroom, Press|0 Comments

Focaccia: One basic bread, endless delicious options – Martha Rose Shulman, The New York Times

I tried different proportions of whole-wheat and all-purpose flour, never using less than half whole-wheat, and found that the same overall recipe worked no matter how I varied the proportions. I’m working with a terrific whole-wheat flour produced in California, available online and now carried by Fairway, called Community Grains."

By |May 12th, 2013|Categories: CG Newsroom, Press|0 Comments

Front Burner – To Prepare: Whole-Wheat Pasta and Its Cousins – Florence Fabricant, New York Times

Community Grains guarantees 100 percent whole grains in its nutty-tasting pastas, which are still delicate enough to seduce you into the whole-wheat pasta camp. The California company gets its various types of wheat directly from small growers there, and identifies the exact type of grains used in its products.

By |April 9th, 2013|Categories: CG Newsroom, Press|0 Comments

DIY flour? Stone-ground whole grains are on the rise – Jennifer Graue, Mercury News

"People who don't have the time or inclination to grind their own at home should have options for true whole grains," says Bob Klein, owner of Oakland's Oliveto restaurant and founder of Community Grains, a whole-grain company that grew out of a desire to know the origins of the flour used in his restaurant. Klein found that getting access to even basic information -- such as the wheat variety...

By |March 29th, 2013|Categories: CG Newsroom, Press|0 Comments