Choosing which grains to put into a bread product, as well as which recipes to develop, is an art. Many producers prefer to have their own customized blends, such as Petra’s and Rizal Dairy Farms’ Jacqui Alleje, who sources organic ingredients, and Bread Basics’ Noemy Hernandez, who has particular recipes like Ampalaya bread, which used to contain sunflower seeds. Village Gourmet’s Noye Fandino has studied bread production on a commercial scale, but wisely holds his counsel when it comes to expanding an artisanal or whole grain bread line on a whim. While fleet in terms of scale when one looks at these ventures compared to larger corporations, operations producing traditional artisanal breads should remain lighter on their feet by definition, the better to weather changes and show the desired face of “traceabilityâ€