Green Market Breads offers natural breads to FIU

By: Ratasha Iribarren/Columnist

ratasha.iribarren@fiusm.com

Every Wednesday afternoon, there is nothing I look forward to more than a fresh and flavorful loaf of bread from the FIU Organic Farmers Market Consortium. But as I went to pick up my favorite flavor of bread, zucchini, the saleswoman intercepted my weekly ritual with bad news. The zucchini bread had sold out.
This led me to wonder, who is the great creator behind these magnificent masterpieces and what is it that makes these products so “green?” To find some answers, I conducted an interview via email with their baker Andrea Frederique.
Born in Germany, Frederique spent time cooking and baking in the kitchen with her mother and grandmother from a very young age. When she arrived in Miami 11 years ago, she claims that she “was not very satisfied for myself with the bakery products here… The taste is just different and for my opinion way too sweet.”
Also dissatisfied with the grain and sourdough bread in U.S. markets, she started to create her own loafs and soon caught the attention of friends and mothers from her children’s school. “My friends basically convinced me that I have a talent and should offer my bread to more people. So I started to sell my bread to the Farmers Markets about three years ago.”

How long have you been baking bread for FIU and what made you want to participate in the Green Market?
At the end of last year a very nice young woman asked me at the Organic Market in Coconut Grove, where I sell my bread on Saturdays, if I would be interested in offering them to the FIU Market.
Describe the purpose behind using your all natural ingredients.
I like to feed myself and others with the purest food, without any preservatives or additives. The fruits and vegetables I use are from local organic places like the Glaeser Farm. I like to buy fruits when they are in season to get the most flavor, for example mango for my mango bread.
How do you determine when you have the perfect tasting bread?
When I try out new recipes, my friends are my guinea pigs. When I have a flavor in mind, I try as long as it takes to get the right taste and texture. Also, my kids are good judges.
What exactly is a “Cottage Food Operation?”
A “Cottage Food Operation” is basically a production from a home based kitchen. Since July 1, 2011 the Llaw in Florida changed and the state allows the production of non-potentially hazardous foods (i.e. cakes, cookies, bread, etc.) prepared in a personal residence using home kitchen appliances. But I do have to observe the same regulations of proper food handling that any bakery would.

What sets your bread apart from other “green” and “natural” type market bread?
Even though my breads are considered “sweet breads,” they do not contain a lot of sugar. Instead I substitute with fruits or coconut milk or other natural organic ingredients like raisins or nuts etc. I only use fresh products, no additives or preservatives.

Which flavors are the best-selling?
It is very interesting that each market I go to has its own favorites. My customers in North Miami like the banana nut breads. But in Coconut Grove, I am selling more vegan pumpkin or blueberry banana breads.
 What are the health benefits associated with consuming your products?
They have less sugar and more fruits or vegetables. I also offer vegan and gluten free products.
While last week wrapped up Green Market sales for the semester, you can be on the lookout for Frederique’s delicious and healthy breads fall semester for four dollars.

Ratasha Iribarren is a fitness instructor at the Recreation Center.