*/ { landing: { product_heading: "Whole-grain Sourdough Bakery", product_note: "Order by midday Tuesday for Thursday delivery to these Central and West Auckland \u003ca href=\"#\"\u003eareas\u003c\/a\u003e", ticker_heading: "New Name:", ticker_content: "", }, contact: { label: "Get in touch", title_left: "", title_right: "\u003cp\u003eplease email \u003ca href=\"mailto:maya@florets.nz\"\u003emaya@florets.nz\u003c\/a\u003e\u003c\/p\u003e", }, blocks: [ { component: "Intro", label: "Better Bread, Every Day", title_left: "\u003cp\u003eYour New, Ancient Loaf..\u003c\/p\u003e", title_right: "\u003cp\u003eFlorets bakes\u003c\/p\u003e\u003cp\u003esourdough loaves using nutritious\u003c\/p\u003e\u003cp\u003ewhole-grains grown in Canterbury.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/intro.jpg?v=1595366804", image_caption: "\u003cp\u003ePlease note that as we have opened our new bakery in Grey Lynn, we are no longer offering delivery.\u003c\/p\u003e", preorder_text: "" }, { component: "Loaves", label: "Our Loaves", title_left: "We bake bread with a longer life than most artisanal loaves,", title_right: "in a shape great for storing, slices, sandwiches and toasting.", description: "\u003cp\u003eOur focus is to bake nutrient-dense loaves that are practical for everyday family life. Time and \u003ca href=\"#home-fermentation\" title=\"#home-fermentation\"\u003esourdough fermentation\u003c\/a\u003e are key ingredients to bake highly nutritious bread.\u003c\/p\u003e\u003cp\u003eWhole-grain sourdough stays fresher for longer. Bran in whole-grain flour holds more water than extracted white flour can, therefore our 100% whole-grain loaves take longer to dry out. Acetic acid produced by Lactobacillus bacteria during sourdough fermentation helps our loaves to keep longer by naturally inhibiting the growth of mould and slowing down the staling of starch. No preservatives needed.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/loaves.jpg?v=1595366810" }, { component: "Process", label: "Our Process", title_left: "Bread has undergone a complete transformation over the last century in terms of how it's made", title_right: "and its nutritional value has largely been lost along the way.", tab_title_1: "Our Grains", tab_title_2: "The Milling", tab_title_3: "Fermentation", tab_description_1: "\u003cp\u003eFlour is produce and not all flour is created equally. Therefore, better bread starts with better grain.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWe source organic and spray-free whole-grain grown in Canterbury. \u003cbr\/\u003eOnly whole grains are selected because they hold all of the nutrient-rich fiber, minerals and vitamins that are essential for our health.\u003cbr\/\u003eNo chemicals are used in growing or storing our grain.\u003cbr\/\u003e\u003cbr\/\u003e\u003c\/p\u003e", tab_description_2: "\u003cp\u003eOur whole grain flour is stone-\u003cbr\/\u003eground in small batches in Canterbury. \u003c\/p\u003e\u003cp\u003eStone grinding is a gentle, low temperature flour making method that preserves all of the grain\u0026#x27;s nutrients in its original proportion, including the precious germ, which holds beneficial vitamins and minerals.\u003c\/p\u003e", tab_description_3: "\u003cp\u003eSourdough starter has been used to leaven bread for most of human history. It contains Lactobacillus bacteria and multiple wild yeast strains which are naturally occurring. Baking with sourdough starter requires a long fermentation which unlocks the nutrient potential of whole-grain flours.\u003c\/p\u003e\u003cp\u003eThe time taken to leaven our loaves allows for the break down of proteins (gluten) into amino acids making it easier to digest. Many of the simple sugars in the grain are pre-digested by the wild yeast during this slow fermentation, which is good for our blood sugar levels. \u003cbr\/\u003e----\u003cbr\/\u003eLactobacillus bacteria, present in sourdough culture, play a key role improving the nutritional value of sourdough bread. In nature Phytic acid protects the mineral nutrients within plant seeds until they are ready to sprout and require this energy. But for humans, Phytic acid is considered an anti-nutrient because it binds minerals within our digestive tract. Lactobacillus bacteria create a lightly acidic pH level in our bread dough which activates the enzyme Phytase. Phytase breaks down Phytic acid, unlocking the grains’ mineral content, and making it available for our digestion.\u003cbr\/\u003e\u003cbr\/\u003e In contrast, commercial bread making uses baker\u0026#x27;s yeast, a fast acting single yeast strain, which contains no beneficial bacteria. It was introduced to speed up bread production around 160 years ago. The use of baker’s yeast short cuts the critical longer sourdough fermentation process required to bake highly nutritious bread.\u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/process.jpg?v=1595366820" }, { component: "Delivery", label: "", title_left: "", title_right: "", description: "", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/delivery.jpg?v=1595366828" }, { component: "Baker", label: "The Baker", title_left: "We bake sourdough bread only, with sourdough starter,", title_right: "without the use of any baker's yeast.", description: "\u003cp\u003eBefore moving home to Auckland, I lived in Los Angeles and Brooklyn, New York, for 13 years. This is where I started baking sourdough bread for my family, friends, and neighbours. As my understanding of bread science developed I realised that much of the bread available to us does not hold good nutritional value, and that I could bake healthy loaves by adopting traditional sourdough fermentation techniques.\u003cbr\/\u003e\u003cbr\/\u003eWhile living in NY, a friend suggested I attend a weekend sourdough workshop with the great American baker, Sarah Owens. Being in her kitchen in Far Rockaway with a group of keen bread bakers totally resonated with me. I came away from that weekend with my Rye sourdough starter, Ryan, and the understanding I wanted to be a full time baker. I went on to study Artisan Bread Making at the International Culinary Centre in New York with Chef Johnson Yu, graduating with honors in 2018.\u003cbr\/\u003e\u003cbr\/\u003eWorking now with a lovely team, from our bakery, situated in Grey Lynn - we put great effort into sourcing sustainably-grown, local whole-grain flour. We're open Wednesday to Sunday 7:30am-2:30pm and sell our bread weekly at the Shed Collective Fresh Food Market.\u003cbr\/\u003e\u003cbr\/\u003eThank you for taking the time to learn about Florets. I hope you’ll try our bread soon, and we always love to hear your feedback. \u003cbr\/\u003e\u003cbr\/\u003eMaya Handley\u003cbr\/\u003e\u003cbr\/\u003e \u003c\/p\u003e", image: "\/\/cdn.shopify.com\/s\/files\/1\/0438\/9086\/8378\/files\/baker.jpg?v=1595366835" }, { component: "Ordering", label: "Where you can find our loaves", title_1: "", title_2: "Collect from our Grey Lynn bakery", title_3: "Visit us each Saturday at The Shed Collective Farmers Market", label_1: "", label_2: "PICK UP", label_3: "FARMERS MARKET", description_1: "", description_2: "\u003cp\u003eWe're open Wednesday-Sunday 7:30am-2:30pm. Pop in for your freshly baked sourdough loaf, no pre-orders are needed.\u003c\/p\u003e\u003cp\u003e596 Great North Rd,\u003cbr\/\u003eGrey Lynn, Tāmaki Makaurau, 1021\u003c\/p\u003e", description_3: "\u003cp\u003eWe bring freshly baked sourdough weekly to The Shed Collective Farmers Market. \u003c\/p\u003e\u003cp\u003eSaturday from 9am-1pm\u003c\/p\u003e\u003cp\u003e99 Parrs Cross Rd, Oratia. Auckland 0612\u003c\/p\u003e" } ] } /*