I recently had the opportunity to interview Adam Hiner, the owner of Pacha, a company that specializes in making buckwheat bread using regenerative agriculture practices.
At Pacha, they believe in using a rotational crop system to protect the health of the soil and create more sustainable farming practices. As a cover crop, it can improve soil health and fertility, suppress weeds, provide habitat for pollinators, control erosion, cycle nutrients, and sequester carbon in the soil. This approach is key to their mission of creating a better product than what is currently available on the market.
Their sprouted buckwheat flour bread is packed with nutrients and flavor, while many other gluten-free options are loaded with binders, gums, and fillers.
Pacha's bread is also organic, non-GMO, and free of the top eight allergens, including grains, gluten, dairy, eggs, nuts, soy, wheat, and peanuts. It is sprouted, fermented, and easy to digest.
Adam believes there is a great need to bring chefs and farmers together to create a more sustainable food system. However, they face challenges with time constraints and a lack of distribution. This is an opportunity we at Me & McGee Market are trying to solve.
They also avoid seed oils in their products and believe that animals are necessary for healthy farms.
Pacha is committed to using regenerative agriculture practices and creating a sustainable food system. They believe that consumers have the power to drive demand for more sustainable food products by choosing to buy from companies that prioritize regenerative agriculture and sustainable farming practices. All of Pacha's bread is baked fresh at their bakery in sunny San Diego, California.
https://livepacha.com/products/buckwheat-sourdough-loaf
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