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The Ancient Grain for Modern Life

To promote organic agriculture and support organic farmers, to increase diversity of crops and diets and to protect the heritage of a high quality, delicious ancient grain for the benefit of this and future generations. 

KAMUT® Report April 2017

In This Issue: 

Canadian Baking Association Baking Congress 2017

Kamut International staff and Prairie Heritage Seeds Organics owners, Alex and Janet Galarneau, attended the Baking Association of Canada’s 2017 Baking Congress held at the Vancouver Convention Centre in Vancouver, British Columbia. The show had over a hundred exhibitors representing ingredient suppliers, mills, packagers, bakers, and equipment dealers. KAMUT® licensees exhibiting at the show included Farinart, Marquis Milling and Grain/Nunweiler’s Flour Company, Port Royal Mills, and Westpoint Naturals

Kamut International provided samples of KAMUT® wheat bread made by European Breads Bakery. The attendees included 
bakers, and managers, distributors, media representatives, suppliers, and students. The show featured education sessions focused on current market trends and forecasts in addition to demonstrations. The show afforded opportunities to visit with existing customers and to reach potential new baking partners.

The Canadian Baking Association events are known as the Bakery Showcase and the Baking Congress and rotate locations between Toronto, Vancouver, and Montreal. Baking enthusiasts can find the next Bakery Showcase on April 29- 30, 2018 in Toronto, ON.

Anton Makaryevskiy, owner European Breads Bakery with KI Director of Communications, Tara Blyth at the Baking Congress in Vancouver, BC, April 2017.

Spotlight on KAMUT® Brand Khorasan Wheat User: European Breads Bakery

Bread has been a diet staple for centuries and for the most of history, bakers mixed and baked dough by hand. However, since the industrial revolution, larger and larger food companies make bread in automated factories using methods that maximize efficiency by speeding up natural fermenting processes with artificial ingredients. Food processors strive to maximize shelf life while trying to minimize costs using the cheapest mass-produced commodity flour available. Uniform, machine produced breads, full of preservatives and artificial leavening and conditioning ingredients line the shelves of supermarkets and corner stores.

In 2001, Otari Kobalia opened European Breads Bakery to bring artisan bread, made using time honored methods perfected in the Eurasian Caucasus region to Vancouver. European Breads commits to using a variety of organic grains like KAMUT® wheat, barley, rye, spelt, and grain alternatives like buckwheat, amaranth, quinoa and chia, to bake traditional, European-style breads. The locally owned bakery strives to use only local and premium quality natural and organic ingredients in their recipes to ensure delicious and healthy products.

European Breads Bakery features artisan 
breads and other baked treats like poppy seed buns and baklava that embody a rich Georgian baking heritage. Kobalia, an immigrant from Georgia to Canada in 1996, used recipes that had been developed over centuries and had been passed down through generations. All European Breads’ products are made by hand and do not have any added chemicals or conditioners. The bakers use stoneground flour from Anita's Certified Organic Flour Mill and all of their breads are dairy free. European Breads also has a variety of gluten free and yeast free breads for customers looking for them.

Kobalia believed that making bread is not about following an exact recipe, but instead about honoring the traditions of artisan baking. European Breads’ bakers use their expertise, honed by years of experience, to mix ingredients, test dough fermentation, to knead, mold, and shape the 
breads. Their trained eyes and sensitive noses know exactly when the bread is just right to come out of the oven. European Breads Bakery has been a KAMUT® licensee since 2011. Customers praise their yeast-free KAMUT® wheat loaf for its taste and texture, not to mention the health benefits of eating organic KAMUT® brand khorasan wheat.

Now operated by Anton Makaryevskiy, Kobalia’s tradition continues. Residents of Vancouver know European Breads Bakery for their intense, earthy flavors, crunchy crusts, and complex texture. Located on Fraser Street in East Vancouver, European Breads Bakery distributes its products to finer grocery stores and markets in the greater Vancouver area, as well as in select stores in Washington State.


RECIPE: KAMUT® Brand Khorasan Wheat Flatbread


2 Cups KAMUT® Khorasan Wheat Flour
1/2 Teaspoon Sea Salt
1 Tablespoon Brown Sugar or Sweetener of choice
2 Teaspoon Baking Powder
1 Cup Plain Low-fat Yogurt
2 Tablespoon Oil of choice

Preheat oven to 450 degrees. Mix KAMUT® khorasan flour, sea salt, sugar, and baking powder in a medium bowl. Add yogurt and oil. Stir until the flour is moistened and a smooth, stiff dough forms.

Turn the dough onto a greased baking sheet. Form the dough into a loaf 8 inches in diameter and 1/2 inch thick. Prick the tops with a fork. Bake for 10 – 15 minutes until loaf is browned. Cut into wedges and serve warm.

Makes one 8-inch round loaf.


May 20 – 23, 2017
National Restaurant Association Show
Chicago, Illinois
McCormick Place

June 25-27, 2017
Summer Fancy Food Show
New York, NY
Jacob Javits Center*

June 30, 2017
Montana Organic Association Farm Tour
Havre, MT
Jody and Crystal Manuel Farm*

September 14-17, 2017
Canadian Health Food Association- East 
Toronto, ON,
Metro Toronto Convention Centre-South Building, Booth 102

*KI Staff in Attendance 

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P.O. Box 4903
Missoula, Mt 59806

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Kamut International, Ltd. · P.O. Box 4903 · Missoula, MT 59806 · USA

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