Yes, you read that correctly. We put bugs in our bread when we took part in the filming of a new documentary called Bugs On The Menu.

We made a special batch of our walnut cranberry bread, which we decided to recreate with some organic cricket flour. The filmmakers decided to call it Hearty Bug Nut Brown Bread, and you can find out how to make it yourself on their website with a recipe and some videos!
We are also making a small batch of this bread to sell on Friday May 13, so we recommend placing an order ahead to make sure you get one!

The Victoria premiere screenings will take place at the Vic Theatre this Friday and Sunday, May 13 & 15. There will be samples of insect enriched snacks from a few chefs around town (including some of our bread made into crackers served with a terrine from Choux Choux).

Here's what the film is about:

The sound of crickets isn’t always a good thing, but to the entrepreneurs of Entomo Farms, it’s the sound of their rapidly growing business. The Goldin brothers raise cricket protein for human consumption, and they’ve seen their farm grow tenfold in 24 months. The surge of interest has been sparked by a 200 page UN report outlining the health and environmental benefits of insect protein -- and has been downloaded 7 million times. While an estimated 2 billion people eat bugs worldwide, it’s still not an accepted food in the west. With the population projected to surpass 9 billion by 2050, the time to consider alternate proteins is now.

Bugs on the Menu follows startup companies, such as Entomo Farms, as well as Salt Lake City’s Shark Tank-winning Chapul, Boston’s female-led insect chip company Six Foods, Austin’s Hult Prize-winning Aspire Food Group, Vancouver’s famed Indian restaurant Vij’s, and Seattle’s celebrity cook, The Bug Chef. These and other restaurateurs, cricket farmers, scholars, and scientists are part of a movement to normalize insect eating in the west, as an alternative to accepted, but resource intensive proteins like chicken, pork, and beef.

Travelling worldwide, the feature food/enviro documentary Bugs on the Menu is a comprehensive examination of bug eating, observing these traditions in South Africa, Mexico, and Cambodia. Experts Dr. Arnold van Huis of The Netherlands (author of the UN report “Edible Insects”) and Washington D.C.’s Sonny Ramaswamy of the USDA provide scientific analysis of this food industry revolution.

The answer to feeding the world’s expanding population may be smaller than you think.