Grain Waves E-Newsletter
March, 2019

Hello!

Thanks for dropping in for the March edition of Grain Waves. This month we have awesome new nutrition information about resistant starch and HealthSense High Fiber Wheat Flour from author and educator Jill Weisenberger. We're also excited to share our experience at Pizza Expo and the Artisan Bakery Expo, which were held in Las Vegas.

But before we get to that, we have to share the Partner Sourced Ingredients 2018 Annual Report . This is the second year of the program, which is a third-party verification of our supply chain practices and partners. We know it's important for consumers to see where their food is coming from. It just makes sense for us to offer that transparency to our customers. You can learn more about the Partner Sourced Ingredients initiative here .

Thanks for reading,
The Bay State Milling Marketing Team
Bay State Enlists Wellness Expert to Promote
Benefits of HealthSense Brand
We’ve teamed up with nutrition expert and diabetes educator  Jill Weisenberger for a series of videos and blogs about resistant starch, gut health and HealthSense High Fiber Wheat Flour. Here are the first two entries.



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Dispatches from Pizza & Artisan Bakery Expo
Indiana Pizzaiolo Wins Big Using Bay State Milling Flour

Paul Cataldo, owner of Antonio's Ristorante in Elkhart, IN, was victorious in the Traditional Division at the International Pizza Challenge. Paul’s winning pizza, Vegas Fortuna, was made with Bay State Milling’s Heritage High Gluten Flour.

Las Vegas Takeover 2019


The Bay State Milling team had double the presence and double the fun this year in Las Vegas. Instead of just attending Pizza Expo, we also exhibited at the first-ever International Artisan Bakery Expo. Watch us bake bread and share our passion for pizza in these two videos.

What else is happening?
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