This bread was developed by chefs using food science to replicate many of the gustatory qualities of traditional sourdough — including a light, open crumb, crisp crust, subtle acidity, and deep aroma — while remaining easy to prepare at home without a sourdough starter.

By combining slow room-temperature fermentation with lime-based buttermilk, whole grains, and a touch of yeast or optional starter, this bread delivers strong oven spring, excellent Maillard browning, and satisfying structure. It’s also optimized for low glycemic impact and cardiovascular benefits.

These chef-crafted galettes were developed using food science principles to optimize texture, aroma, nutrition, and stability. They combine oats, nuts, seeds, and ground chia with olive oil to form a cohesive, high-fiber baked good.

MSG and soy sauce provide umami flavor while keeping sodium low. The Sweet Galette Option includes cinnamon, vanilla, and a small amount of brown sugar to align aroma with flavor perception, enhancing sensory satisfaction without compromising blood sugar control.

This carrot cake was reimagined from a chef’s perspective using food science techniques to preserve the moist, spiced richness of classic carrot cake—while significantly improving its nutritional profile.
By replacing part of the sugar with nut fiber, reducing oil, and incorporating chia seeds, walnuts, and whole grains, this cake offers an indulgent texture while being more supportive of gut microbiome, heart health, and blood sugar stability.