Hello From Encinitas California

I'm fairly new to the fresh loaf. Great community here. I've been baking for about a year or 2. I have an almost entirely organic craft that features sprouted whole wheat, spelt, kamut, amaranth, quinoa, hemp and sacha inchi (nutty flavored, complete protein superfood); among others, as these are the highlight ingredients. I am producing about 3/4 size loaves that weigh about 1 lb when baked. It is a very nutty and luxurious bread with a smooth omega aftertaste when eaten by itself. 

I never worked in a bakery, so everything I have learned has been online and by mistakes. There is a local bakery that used to put out beautiful, old fashioned, hearty whole grain breads, which I ate regularly for years. They suddenly abandoned that approach and started producing gluten free, paleo and zero carb type products much, much to my disappointment. I also heard from my favorite local market people that I wasn't the only one concerned and inquisitive to disappearance of these breads, as a lot of there customers were asking the same questions. 

That's when it happened!

My goal is to bring that unique quality back to the local markets and thy will be done!! The buyer for the market I speak of has expressed an interest in this loaf!

I was informed about this video by my favorite local grocery people, as I was not the only person that was pissed about their favorite bread being pulled from the shelves. If you want a good laugh that's on the bread topic, then watch this:

https://www.youtube.com/watch?v=IdDfF4hXfj4