Why Whole Grain?

Baking with whole grains makes food taste better and is healthier for your body and our planet.

At Tommy’s, we use 100% natural whole grains to make tasty and nutritious breads and treats while also reducing wasted food and energy. We keep the nutrients intact in everything we bake. We want to see more people enjoying whole grains than ever before!

Whole grain, explained

A kernel of grain has three parts:

  • the bran (fibre-rich outer layer with antioxidants)

  • the germ (nutrient-dense heart with protein, vitamins, essential fatty acids)

  • the endosperm (carbohydrates)

Whole grain keeps all three.

When flour is refined, the bran and germ are removed to extend shelf life – leaving white flour with mostly carbs.

“Enriched” white flour adds back some B-vitamins and iron, but still lacks the full range of natural nutrients.

Whole grains offer an incredible range of flavours. Rye, spelt, einkorn, and Marquis (to name a few) each bring their own character – from nutty to tangy, earthy to fruity – so you can taste the layers in everything we bake.

flavour matters

the Planet matters

We partner with regional, small-scale organic grain growers like Cedar Isle Farms in Agassiz, BC who focus on healthy soils and crop diversity – shorter trips from field to oven reduces transport emissions and eliminates intermediate packaging.

Using the entire grain kernel means less of the harvest is milled away and wasted. It requires fewer processing steps – lowering the carbon footprint of each item while keeping all nutrition intact.

Your Body matters

Fibre supports digestion and your body’s natural microbial balance. Eating patterns higher in fibre and whole grains are associated with healthier cholesterol, blood pressure, and blood-sugar control.

Antioxidants like Vitamin E and natural plant compounds reduce inflammation and support healthy circulation and immune function.

B-vitamins and magnesium are essential for energy metabolism and keep your organs healthy.