As we ramp up for our next conference – Whole Grains on Every Plate, October 17-19, 2012 in San Antonio – we’re having fun checking out the local whole grain scene in that city. So today we’re celebrating the 8th anniversary of El Sol Bakery, located only a mile from our conference hotel.

Recently I had the pleasure of talking with Teresa Romero who, with her husband Mauricio, started El Sol Bakery on May 7, 2004. Mrs. Romero had previously worked in local government, and her husband enjoyed a career as an international consultant, but both had always wanted their own business – something that would link them more closely to their local community.

When they learned that a local economic development department survey showed downtown residents really wanted a good bakery, they hired a baker and set up shop. At first, they made all their breads and sweets with refined flour and plenty of sugar, like other Hispanic bakeries. Within just a few months, however, one of their new neighbors inspired a change.

“There is a doctor who has his offices about three blocks from us,” said Mrs. Romero. “He came in and talked about amputations from diabetes, people gaining weight, people being obese. We felt it was necessary for the community to help people eat better. They love to eat bread – why not make it more healthy?” Mrs. Romero knew that statistics show Hispanics with a much higher rate of diabetes than other Americans, and the numbers troubled her.

And so, a partnership for better health came into being, between the doctor and the Romeros. Switching to whole grains didn’t happen overnight; El Sol’s head baker had to experiment over and over to keep the taste and texture customers expect in traditional Hispanic breads, while adding more whole grain. Throughout the process, while the Romeros changed production, their doctor friend helped connect them with resources for nutritional analysis of the breads.

Today nearly 90% of El Sol’s products, both Hispanic and non-Hispanic are whole grain.  And the customers love it.  Mrs. Romero said that at first, the customers weren’t so sure about whole grains. “They would say, ‘It must be just for diabetics! It must be dry!’ but then they try it and say. ‘Oh my god! This is not something I thought would be so tasty.’ “

The doctor says it’s making a difference with his patients, and the patients concur. “They go to see the doctor then stop in and tell us, ‘He says, whatever I’m doing, it’s working – keep doing it!’ “ Still, Mrs. Romero makes a point of reminding them that moderation is the key; just because their bakery goods are whole grain, low-sodium, and low-sugar doesn’t mean they can eat all they want.

Last year Bexar County honored the Romero’s efforts with a grant of $30,000 to help them expand their business. In fact, the San Antonio Express reports that the County tapped scoured their coffers to find a way to support El Sol’s efforts to improve public health in the Hispanic community.

We’re looking forward to visiting El Sol while we’re in San Antonio. In anticipation I asked Mrs. Romero which of their whole grain items are the most popular. She told us that pan de huevo, a dense brioche-like bread, is always their top seller. “Although it translates to egg bread, we make it with bread of one consistency topped with a thin coating of a different bread,” she replied, as my mouth began to water. “Our turnovers are also very popular, especially the pumpkin, sweet potato, apple, and pineapple flavors.”

A pumpkin turnover? Sounds perfect for our October visit to San Antonio. I’m counting the days! (Cynthia)