Old Skool

Agége Bread

A(gE)₂Br

Habitué LLC produces two varieties of Agege Bread: The original plain flour recipe, Old Skool Agege Bread^tm and a well-researched newly created whole wheat mix version - Old Skool Agege Bread (Wheat Meal)^tm, which is equally delicious and a fiber lover's delight; It is a careful blend of whole wheat and plain flour that produces the same succulent texture that's consistent with the original recipe.

        

Old Skool Agege Bread^tm

        

Old Skool Agege Bread (Wheat Meal)^tm

Old Skool Agege Bread^tm is made from ALL-NATURAL ingredients - Bread flour, Yeast, Sugar, Salt, Water and cholesterol-free Canola oil. 

Many bread makers include additives such as Potassium Bromate, Potassium Sorbate, Ammonium Chloride, Fumaric Acid, Calcium Sulfate, Benzoates, Synthetic Antioxidants etc. in their bread to give more volume, enhance the texture, flavor, color, and as preservatives to  increase shelf life (The length of time that perishable items are given before being considered unsuitable for sale or consumption). Some of these additives are not so good for the human body, and could potentially be harmful to children (Check out just a few reports below).

http://www.bridges4kids.org/articles/8-02/FUWP8-13-02.html

http://www.fedupwithfoodadditives.info

http://sfbread.com/Additives.php

Old Skool Agege Bread^tm contains NO ADDITIVES. It has NO PRESERVATIVES, NO ARTIFICIAL COLORS, and NO ARTIFICIAL FLAVORS. It does not contain butter or eggs. This bread will remain fresh in a sealed bag at room temperature for at least five days. To preserve it's freshness for an extended period of time, put it in a freezer. Although very rare, some people do have allergic reactions to wheat, which means that their immune system reacts badly to any protein found in wheat, which includes gluten and albumin.

With Old Skool Agege Bread^tm, you get more bread for your money's worth. A loaf weighs at least 725g (750g fresh from the oven). That's 225g more bread than competing brands! And do not be deceived by bread volume. As with other food products, it is the weight of the loaf that matters, not it's size. For example, when hungry, which would you rather have - A bale of circus cotton candy, or a slice of aged roasted yam? (Isu ègbe)

The best treatment that a product can ever wish for (if it were human) would be to have a combination of Scientist, Engineer and perfectionist as it's manufacturer! Poor quality stands no chance. It's either very good, or it's very bad. There are no in-betweens. 

I invite you to rediscover Agege Bread in it's most original and purest form - Old Skool Agege Bread^tm.

Old Skool Agege Bread^tm is produced in the United States by Habitué LLC