Despite what you might have heard or read, bread is not the enemy. It’s the way it is being produced—from the farming to the commercial baking stages—that can cause health problems, such as gluten sensitivities. “We need to encourage the right kind of grain agriculture that produces grains that are full of fiber and rich nutrition,” says world-renowned chef and sustainability advocate Dan Barber, founder of Blue Hill restaurants and the Stone Barns Center for Food and Agriculture, a nonprofit, four-season farm and education center, located 25 miles north of New York City. “What we’re getting in the grocery store is made shelf-stable by removing the germ. That is where all the nutrition and flavor are,” he explains. In this video interview with founder, Sonia Jones, Barber talks about why he recently launched his own bakery, and shares his hope for the future of making fresh baked breads as accessible as whole coffee beans.

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