Whole Hearted Baking Co.

Lori Policastro and her family make artisan breads and an assortment of freshly baked goods using wholesome ingredients. They also plan to sell vegetarian lunch items, soups, and heat and serve dinners. Whole Hearted Baking Co. will be at the market every Saturday.

You will see a few changes at Whole Hearted Baking this year. Ethan has gotten a full time job and can no longer help out with the baking. You will see him from time to time at the market as he plans to keep a toe in the pool. We will be hiring two high school students to help us bake during the summer months. They will start when school is out. Sarah and Lori will hold the fort down until then.

Once we get our girls trained we will bring lunch items to the market. Each week we hope to provide a soup, a pasta dish, a sandwich, and a salad. We will concentrate on WHOLE foods with organic ingredients whenever possible. Lunch items will be available for pre-order. We will bring a few extra to the market as well. Some of our offerings will be ready to eat. Some will need to be taken home to heat up. Some will work either way, like our Tomato Bisque Soup. Yum!

We have had a few customers ask us to consider switching from safflower oil. We listened! We will now be converting any recipes using safflower oil to either melted butter, grape seed or coconut oils. We have a lot of customers that pattern their eating via Weston Price/Sally Fallon ideals. Apparently the molecular structure of some oils, including safflower, are broken down and become toxic when subjected to high heat. It’s better to err on the side of caution so we will try to incorporate as many of the Weston Price practices into our business as we can.

Another request we had was to switch to spelt flour. Spelt flour is a forerunner of wheat. It is an ancient grain. Many people who are allergic to wheat do not seem to react to spelt. We like spelt! Actually Sarah had suggested this when we started the business but Lori’s head was being dense that day. We will be switching over to spelt flour as soon as all our wheat flour is gone.

Last but not least, we are considering, but have not made the absolute decision yet, to switch to organic butter. We have not done that so far because of the astronomical cost of organic butter. We have tried to keep our prices down as low as possible. We would like to hear from you, our customers. Please tell us what you think. Are you willing to pay higher prices for items that are made with organic butter?

See you at the market!

Contact:

Lori Policastro, Ethan Policastro,
& Sarah Montalbano
484-995-9076 Lori
484-716-0635 Voicemail
wholeheartedbaking@gmail.com