About 11 years ago, I gave up sugar and simple carbohydrates, especially bread, in a quest to lose 55 pounds. Well, thanks to Louise Ulrich, the co-owner of Oat Bakery at 5 West Haley Street, I’ve returned to indulging every morning on her incredibly delicious bread for the past year.
“Good bread is a healthy source of fiber,” says Louise, who just won one of this newspaper’s Foodie Awards, which will be presented on Wednesday, September 4, 5:30 p.m. at Modern Times. “It’s not a bad thing that people need to eliminate from their diet.”
The base for the Oat Bakery’s organic bread is seeds and oats, considered “superfood” ingredients, and many of the options are gluten-free. Try their Superseed Gluten Free bread made with oats, organic carrots, pumpkin seeds, flax, and chia seeds. It’s my daily staple, topped with avocado and heirloom tomatoes.