Newsletter
July 8, 2007
We have officially passed our six-month anniversary since opening last December, and things just keep looking better and better. We have amazing customers who keep sharing their stories, appreciating our goodies, and building up this community gathering spot.
I am learning so much, and we have such an excellent team of staff who all care deeply about our mission of making healthy and delicious gluten-free baked goods an everyday reality.
I want to talk a little bit about that healthy part of why we're here. I have been realizing that I live with my thoughts and ideas about Cooqi so much, I forget sometimes that everyone else isn't in my head with me, and not everyone knows why Cooqi products are more than just really tasty. It has been extremely important to me, ever since dreaming this place up, that there be a space where people who eat gluten-free can turn for the very best quality FOOD possible.
Many of you may have noticed that most gluten-free bakery products on the market are made from extremely high concentrations of simple carbohydrates... You know the stuff: white rice flour, tapioca and other starches, sugar. And then there's the issue of how long these ingredients have been sitting around, not to mention the pesticide residues they may contain. By the time a standard gluten-free snack or loaf of bread reaches your plate, it might be appealing in taste and texture (no small thing when you have been missing out!), but you can pretty much forget about it offering much in the way of nutrition or fiber to your diet. In my mind, that's not real food, and we can enjoy it, but we should be careful about eating too much of it. This is particularly unfortunate for celiac and gluten-intolerant folks, who often have histories of malnourishment and digestive problems.
At Cooqi, we are out to change all that. Not only do we emphasize a variety of whole grains in everything we make (our basic flour mix contains brown rice, millet, and sorghum, and we add others, depending on what we're making), but all our grain flours are organic, too. We take pains to use organic ingredients as much as possible, because we believe this is better for our bodies, for our children's smaller and more sensitive bodies, and for the earth. In addition, we work with a local miller who custom mills our sorghum, millet, and corn, and delivers it to us within 24 hours, ensuring the freshest and most nourishing flours you can get. The vital nutrients in whole grains begin to dissipate as soon as the grain is milled... most flour you buy at a store has already lost a lot of its nutritional oomph. Fresh, organic, whole grain, and of course gluten-free... this is the starting point for everything you eat from Cooqi.
Add to that omega-3-rich flax and free-range eggs, rBGH-free butter, no refined sugars or trans-fats, fresh seasonal fruits... and, of course, the fabulous taste. It's more than just a great new convenience for people who have had few choices until recently, this is GOOD FOOD.
Cooqi... good for you!
Thanks everyone, for helping us make the world a healthier, happier place.
Judy
PS... If you haven't seen it, check out the July 5 Star Tribune Taste section, featuring our recipe for gluten-free Blueberry-Raspberry Streusel Bars... Star Tribune Recipes. And come on by the bakery if you aren't up to baking your own for a taste of Maggie's magic.
PPS... Also, come and try our new delicious savory Mediterranean bread... our focaccia stuffed with organic roasted red peppers, kalamata olives, chopped garlic, and basil... wow! Available fresh Thursdays after 11AM (or check the freezer other days).
Other Newsletters:
June 2008 Newsletter
May 2008 Newsletter
March 2008 Newsletter
February 2008 Newsletter
July 2007 Newsletter
August 2007 Newsletter
October 2007 Newsletter
November 2007 Newsletter
December 2007 Newsletter
