Village Squire, 1979-03, Page 17Granola cookies, as big as pancakes have proven a popular
product from Sun and Moon Natural Foods Bakery.
new bilingual labels coming soon the market will be extended
further and there's the possibility that the U.S. market may be
tested.
One of the advantages of the cookies for distributors is that
they have a long shelf life without refridgeration. There's a test
cookie sitting on a shelf at the bakery to see just how long it can
keep its freshness wrapped only in plastic but Randy has one
testimonial to the capacity to stay fresh. On a recent visit to the
Twin Valleys community southwest of London he met someone
who had put some cookies away and forgotten about them until
they were rediscovered seven weeks later and still were fresh
and tasty.
The success of the business Randy attributes to the good taste
of the product produced. Many health food companies, he said,
produce food that really isn't very good to taste. People eat the
food because they know it's good for them, like they'd take a bad
tasting medicine. But it doesn't have to be that way, he says, and
the taste of the products put out by Sun and Moon proves it.
The good taste isn't achieved by any short cuts or cheating in
health foods. The family members are devoted vegetarians and
are against any kind of refined foods. All sweetening in the
bakery is done by either honey or maple syrup. The bakery uses
between five and six tons of honey a year, all of it unrefined. By
February about 170 gallons of maple syrup had been used and
the bakery was facing a shortage that would probably mean
shutting down all lines requiring maple syrup until after the
maple syrup harvest in the spring.
Eggs for the baking are delivered fresh from a nearby farm.
Organic, stone -ground flour is provided to the bakery by a
Mennonite miller who lives in the area. Some of the grains used
are produced on a 400 -acre organic farm near Tavistock.
This rejection of the easy way of doing things can be costly and
inconvenient of course. The bakery, for example. refuses to use
artificial vanilla and uses natural vanilla instead. The comparison
in dollars: 53.50 for artificial. 523.00 for natural.
This insistence on unrefined ingredients extends to ways of
cooking, special ways that have had to be developed by the
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March 1979, Village Squire 15