The land in and around Bloomfield Farms is fertile ground to produce some of the best row crops in the world. It's also a creative ground for artisan food and drink producers like Eli Colvin of Petaluma and founder of "rEVOLUTION" Bread. Bloomfield Farms wants to celebrate some of our local artisans like Eli where entrepreneurship, creativity and talent mix, in this case, with whole grains flours to create a local, delicious and slowly fermented bread!
Eli sources whole grains & rare grains for his flours and uses the slow process of natural fermentation to make his bread. One of his signature flours is grape seed, a dark nutty whole grain made from, yes, grape seeds. It's high protein and of course gluten free. The baguette is a combination of whole grain organic wheat, spelt and Chardonnay grape seed flours.
Eli is also the head baker at The Model Bakery in Napa, California where he uses the ovens to bake his own signature brand. He has been baking for over 20 years and part of growing movement to rediscover the art and taste of bread making before it became an industrial commodity.