Just what the doctor ordered

Dallas baker's artisanal flatbreads dovetail nicely with carbophobes' menus

April 6, 2004

By SUSAN TAYLOR / The Dallas Morning News

http://www.dallasnews.com/sharedcon...r.fd849924.html

A Dallas company has managed to roll some of the hottest eating trends into a variety of modular little morsels – and did it without trying.

Dr. Kracker is making German-style artisanal flatbreads that are organic, relatively low-carbohydrate and healthful.

It's the business venture of Carsten Kruse and three partners, one in Germany and two in Texas. Mr. Kruse, one of a handful of talented bread bakers responsible for bringing artisan bread to the mass market in Dallas, recently left Whole Foods Markets' bake house after 15 years.

Carsten Kruse left Whole Foods Markets' bake house to help found Dr. Kracker.

During that time, he consolidated the Whole Foods Markets' in-store bakeries under one roof and increased production of artisan breads tenfold.

The flatbread, which comes in four flavors and looks like a cracker, is made with organic ingredients in the tradition of Whole Foods Markets.

Not surprisingly, Whole Foods was the company's first customer.

Shipments from the Dallas bakery are already going to Whole Foods Markets in the Southwest, Midwest and California, and will soon go to the East Coast.

Although the company didn't plan Dr. Kracker to coincide with the rage in low-carb diets, the flatbreads boast a low-carbohydrate content of 9 to 10 grams per serving (which becomes 8 grams when the high fiber content is subtracted).

In addition, they are high in whole grains and oilseeds, which contain omega 3 fatty acids.

"People who like to eat healthy don't want a cracker loaded with sugar and fats," says Mr. Kruse. These have no added sugar and oil and no added fats (except for the crackers that contain cheese).

The company's sister bakery in Germany supplies flatbread to the European market.

The flavor of bread is in the crust, explains Mr. Kruse. These "are a lot more crust," he adds.

Dr. Kracker flat- breads include spelt, three-seed, and varieties flavored with pumpkin and sunflower seeds and Swiss cheese.

And, unlike a loaf of bread that gets stale in days, flatbread has a five-month shelf life.

Made with whole wheat or spelt, an antique form of wheat that is easier for people with wheat allergies to digest, the crackers come in two sizes.

The snack size is a flavorful alternative to chips, good by themselves or with dip or toppings, and the oblong shape is the perfect size for building open-faced sandwiches.

In addition to Whole Foods Markets, Dr. Kracker flatbreads are sold locally at Henk's European Deli in Dallas and the BreadHaus in Grapevine.