No preservatives and the finest ingredients have always been part of ACE Bakery's mandate and with a new family of six stone-ground whole grain breads, consumers will have more choices for healthy eating.

"Whole grains have been shown to reduce the risk of heart disease by decreasing cholesterol levels, blood pressure and blood coagulation," said Linda Haynes, co-founder of ACE Bakery and author of The ACE Bakery Cookbook and the More from ACE Bakery cookbook. "Most of the antioxidants and nutrients are found in the germ and bran of a grain. Our Multigrain Demi-Baguette, Seven Grain Oval, Harvest Wheat Oval, Spelt and Cracked Wheat Batard, Cranberry Raisin Flax Oval, and Pumpkin Seed Oval make up ACE's new line of stone-ground whole grain wheat breads."

"I love our Seven Grain Oval layered with a thick slice of mild cheese, sliced tomatoes, avocado, and Boston lettuce. Our Multigrain Demi-Baguette is delicious spread with a Dijon mustard and mayonnaise, topped with drained sliced marinated artichokes and roast beef and our Harvest Wheat Oval makes the ultimate grilled cheese sandwich when filled with tapenade or olive spread, goat cheese and sliced tomatoes," said Ms. Haynes.

"Other favorite combinations of mine are ACE Cranberry Raisin Flax Oval made into French toast and finished with a spoonful of jam mixed into plain yogurt, the Spelt with Cracked Wheat Batard filled with canned tuna mixed with giardiniera (pickled vegetables) and a touch of mayonnaise and the Pumpkin Seed Oval layered with old white cheddar and Granny Smith apple slices," she added.

Now one of North America's leading artisan bakeries, ACE Bakery opened in 1993 as an artisan bakery creating hand-made, European-style rustic breads. The gentle shaping of each loaf, long fermentation periods, and a stone deck oven all work to create exceptionally flavorful products with a light, airy texture and crisp, golden crust. The breads contain no preservatives and are made with the finest ingredients. ACE Bakery's artisan breads and Crisps are available at hundreds of restaurants, hotels, caterers, grocery and gourmet food shops across Canada, from New York to Louisiana, across the Midwest U.S.A., and in the Bahamas.

Community involvement is an essential part of ACE's philosophy. The company donates a percentage of its pre-tax profits to charitable organizations in the principal centers where ACE breads are sold. ACE's focus is on food and nutrition programs that assist low-income members of the community, financing culinary scholarships, and supporting organic farming initiatives. All author royalties from More from ACE Bakery are donated to organizations that work with women and children in crisis.

Really, Really Nice Egg Sandwich
Makes 2 very generous sandwiches

Try this healthy and mouthwatering filling on your favorite grain bread. Switching the mayonnaise for low fat yogurt and adding the brightness of steamed asparagus makes this sandwich a healthy nutritious winner with all members of the family.

3 eggs, hard boiled (see Cook's Tip)
6 to 8 asparagus stalks
3 Tbsp. (45 mL) 2% or 4% yogurt
heaping ¼ tsp. (1.2 mL) Dijon mustard
2 tsp. (10 mL) minced fresh chives
generous ¼ tsp. (1.2 mL) freshly squeezed lemon juice
heaping ¼ tsp. (1.2 mL) kosher salt
[ (0.5 mL) tsp. freshly ground white pepper
2 to 4 leaves Boston lettuce
2 to 4 slices of your choice of whole grain bread
1 large tomato, sliced
freshly ground black pepper

Hard-boil the eggs. While the eggs are cooking, steam the asparagus until cooked through. Shock in cold water to retain the color, drain, and pat dry.

In a medium bowl, whisk together the yogurt, mustard, chives, lemon juice, kosher salt, and white pepper.

Peel and coarsely grate the hard-boiled eggs (use the large holes of a grater) into the yogurt-mustard dressing bowl. Gently toss the dressing into the eggs. Taste and add more salt and pepper if needed.

Place the lettuce on the bread slices and top with tomato slices. Spoon on the egg salad and arrange the asparagus on top.

Finish with a grind of black pepper and serve open-faced or top with another slice of bread.

Cook's Tip
My favorite way to hard-boil eggs is to start them in cold water. Cover the pot and bring to a boil for 30 seconds. Remove from the heat and let the eggs rest, covered in the hot water, for 15 minutes. Plunge immediately into cold water and leave to cool to prevent a dark ring from forming around the yolks.

For more information, contact Philippe Gaudet, 416/241-3600 x.341, pgaudet@acebakery.com.


  Send this article to a friend.

  previous article   |   next article