A R&D executive’s perspective on gluten free baking and ancient grains
Prepared Foods talks with Jonathan Davis, senior vice president of research and development for ARYZTA LLC. Davis studied at the California Culinary Academy, San Francisco, before joining Nancy Silverton at La Brea Bakery when it opened more than 25 years ago. Last year saw La Brea Bakery introduce its first two gluten free items: White Sliced Sandwich Bread and Multigrain Sliced Sandwich Bread.
Prepared Foods: Our culinary feature examines ancient grains and gluten free products. This topic also must be top of mind for you.