90 Days of Bread in the Books

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90 days ago, I started with a loaf a day, at 149 pounds. And here at the end, not a single pound gained! I’d call that a successful challenge! It’s been quite a ride, with delicious bread eaten, inspiring ideas shared and hopefully some minds changed about bread’s role in your diet.

Here are some of my highlights:

Last but not least

A great big round of applause for all the bakeries that shared their bread with me over the last three months! Thank you for your support, generosity, innovation, and of course, wonderful bread! You made it a truly enjoyable challenge. Many thanks to:

20 Shekels

Alvarado St. Bakery

Ancient Brands Grain

Bagels on Bartow

Bob’s Red Mill

Canyon Bakehouse

Colombia County Bread & Granola

Dave’s Killer Bread

Eat the Ball

Franz Bakery

Grand Central Baking Company

Holista Foods 

House of Maya

Jenny Lee

Jim Little

Klostermans Organic Bakery

Orlando Baking Co.

Oroweat

Pain Paillasse

Pearl Bakery

Puratos

Rotella’s Italian Bakery

Sara Lee

Saratoga 

Smart Flour Foods

The King’s Kitchen

2018-12-10T05:23:06+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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