The classic burger has recently been challenged: burgers are taking on new flavor profiles, new ingredients, and new textures from vegan patties to non-traditional cuts of meat. In a world of endless burger options, we decided to experiment with something that’s just as important as the patty: the bun! Because we should have more bun options too, right?

Introducing our Herb & Garlic Gourmet Bun. The idea for a savoury bun originated from our bakers at COBS Bread Spall Road, located in Kelowna, British Columbia. We loved their idea so much that we took it into further development, and voila! The Herb & Garlic Gourmet Bun was born. Our bakery teams are passionate about everything they do and new products are no exception, especially when it’s one of their own.

Filled with our favourite Mediterranean spices, like basil and oregano, it will take your next BBQ experience to a whole new level. Baked fresh everyday, we can guarantee your bun will be both fresh and flavourful. This bun is very versatile and will pair well with any protein you choose.

Gone are the days when the protein is the hero of your burger or sandwich. And we’re not the only ones who think so. Don’t believe us? Visit a COBS Bread near you.

Tried the Herb & Garlic Gourmet Hamburger Bun and loved it? We promise you’ll love this Next-Level Herb & Garlic Gourmet Turkey Burger too.

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We were on a pizza mission: let’s make the best hand-crafted pizza that our customers can take on-the-go to eat in between meetings, as a quick mid-day cheesy pick-me-up, or just for taking it easy. And we did just that: introducing our new mini pizzas that come in 4 delicious flavors, and on our fermented Turkish dough all in personal sizes.

What is it about our dough that makes them so delicious? We made the switch to our fermented Turkish dough. If you’re a fan favorite of our Turkish bread that comes in a few flavours and sizes, then you’re in a for a saucy treat! We now use the same Turkish dough on our new mini pizzas.

We start the dough the day before by making the poolish (that’s the secret sauce to an outstanding fermented dough) which is just three ingredients: flour, water and yeast. Then, we follow five steps to get you a tasty mini pizza that’s fresh from the oven and on the shelf ready for you to devour.

1. We let the poolish ferment for up to 20 hours
2. When the fermentation process is complete, we take our poolish and prepare our dough using flour, water, yeast, salt, and olive oil
3. After that, we stretch each mini pizza by hand
4. Then, top it with the ingredients in our 4 delicious flavors
5. Finally, we bake them off in a 500°F oven for 16 minutes

We don’t just stop there! We also bake these throughout the day so you know that you’re getting a fresh mini pizza that was made by hand in every one of our bakeries.

The real difference is the crust that’s made using simple ingredients with a not-so-simple fermentation process. With our Turkish dough, you get a golden crust that is crispy, light, and bubbly with an airy center. Then, you can taste the difference that the fermented dough makes since it’s actually memorable. We’ve all been there: you pick up a pizza and request specific toppings since they are the star of the show. You don’t really care about the crust because the toppings are all you taste anyway. Not anymore! We were set out to make you remember the crust and we’ve done just that with our new mini pizzas. So now, when you’re taking a bite, you don’t just notice the salty prosciutto, or the tangy pineapple – you notice the crust too. Whether you’re a pineapple lover or pineapple hater – you are going to love our new mini pizzas.

Try them today in 4 dough-licious flavors!

Italian Sausage & Prosciutto & Mini Pizza
Hawaiian Mini Pizza
Cheese & Veggie Mini Pizza
Spinach, Mushroom & Garlic Mini Pizza

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This is where the Monash University Low FODMAP Certification comes in.

Monash is the largest university in Australia and is world renowned in the study of medicine and health sciences. They are also the creators of the Low FODMAP Diet. Their team of gastroenterologists, registered dietitian nutritionists and researchers in the Department of Gastroenterology discovered that specific types of simple carbs (FODMAPS) can trigger digestive issues in people with sensitive tummies, and that reducing FODMAP consumption can help reduce these digestive issues.

The Monash University Low FODMAP Certification takes the time and guess work out of avoiding FODMAPs—and tummy woes. Monash tests and determines what products are low in FODMAPs and labels them with their seal of approval, making them easier to spot on the shelf.

Our LowFOD loaves and buns are proudly Monash University Low FODMAP Certified and are recognized as safe options for people on the low FODMAP diet. Try them in the LowFOD Loaf, LowFOD Mini Loaf, or LowFOD Bun.

So go ahead; fall in love with bread again.

Learn more about our LowFOD loaves and buns.

*fermentable oligo-, di-, mono-saccharides and polyols

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LowFOD loaves and buns

Our friend and Registered Dietitian, Stephanie Dang, RD, tells us more about what the low FODMAP diet is and who might benefit from following it. Read on below to hear what Stephanie has to say.

The Low FODMAP Diet

The low FODMAP diet has been getting a lot of attention these days, but don’t worry – it’s not just another fad diet! The low FODMAP diet was created by Monash University and has been shown to reduce gastrointestinal symptoms in people with irritable bowel syndrome (IBS). IBS can cause a variety of symptoms that affect quality of life, including bloating, abdominal pain, diarrhea, and constipation. The low FODMAP diet involves a phase of eliminating high FODMAP foods followed by a reintroduction phase so IBS sufferers can identify any potential dietary triggers for their symptoms. Because IBS is so individualized (everyone’s symptoms are different!), the low FODMAP diet is also highly individualized. It can get pretty confusing, so before starting the low FODMAP diet, seek advice from a Registered Dietitian or physician who specializes in digestive health.

What are FODMAPS?

FODMAPs stands for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. Now the real question is, what do those mean?! FODMAPS are types of carbohydrates that are found in a variety of different foods and they are highly fermentable when digested. This fermentation process is a normal, healthy part of digestion. However, someone with IBS can experience unpleasant symptoms as a result of the fermentation process, including bloating, abdominal pain, gas, diarrhea, and/or constipation.

Examples of Low and High FODMAP Foods

FODMAP containing foods are grouped into different categories. And remember, portion sizes matter! A food can be low-FODMAP with a small serving size, but be high-FODMAP with a larger portion. Here are some examples of low and high FODMAP foods.

Oligosaccharides: Fructans & Galactans

• High: Wheat, barley, rye, onions, garlic, ripe bananas, dates, beans, cashews, dates
• Low: Blueberries, cantaloupe, grapes, lemons, pineapple, almonds

Disaccharides: Lactose

• High: cow, sheep, and goat milk, yogurt, ice cream
• Low: lactose free milks, coconut milk, most cheeses, lactose free yogurt

Monosaccharides: Fructose

• High: apples, cherries, watermelon, honey, high fructose corn syrup
• Low: strawberries, honeydew, spinach, potatoes, oranges

Polyols

• High: sugar alcohols, sugar free gum, cauliflower, apricots, apricots
• Low: maple syrup, white & brown sugar, pineapple, raspberries

For a full database of low and high FODMAP foods, go to www.monashfodmap.com

Note: please check the Monash website or app for more information about portion sizes.

Do I need to follow this diet?

This diet is primarily designed for people with IBS. Before starting this diet, speak with a registered dietitian or physician who specializes in gut health. They can walk you through the elimination phase, reintroduction phase, and maintenance phase. Remember, this diet is highly individualized, so someone else’s low FODMAP diet may not be the same as your low FODMAP diet!

COBS’ New Baked Fresh LowFOD Bread

For people with digestive issues, bread is one thing that doesn’t always love them back. Now, individuals who suffer from digestive issues, bloating, discomfort, and those with IBS can fall back in love with bread again with COBS’ LowFOD loaves and buns. Using a delicious mix of grains and seeds including oat bran, sesame seeds, poppy seeds, flax seed and kibbled sorghum, our whole grain LowFOD range is easier to digest and tastes delicious. This may be the beginning of a beautiful relationship… with bread.

Learn more about our LowFOD loaves and buns!

The information provided is strictly for informational purposes, and not intended to provide medical advice or to diagnose or treat medical conditions. Please seek advice from your physician or registered dietitian if you would like to know more about the low FODMAP diet. 

Citations:

The Low FODMAP Diet. Monash University. https://www.monashfodmap.com/

When a Registered Dietitian Becomes the Patient: Translating the Science of the Low FODMAP Diet to Daily Living. Carol Rees Parrish, M.S., R.D.. Nutrition Issues in Gastroenterology. https://med.virginia.edu/ginutrition/wp-content/uploads/sites/199/2018/05/Low-FODMAP-Diet-May-18.pdf

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