The dream began with a taste of grasshopper; now Camola bakery is offering a sustainable baked goods alternative to Albertans.
Will they bite?
That’s usually a question entomology students ask about the insects they’re studying. But two University of Alberta bug scholars—student Silvia Ronzani and recent graduate Claudio La Rocca—are asking it of Edmontonians and the delectable cricket-flour-based baked goods they’re creating in their new business, Camola — Sustainable Foods.
And they’re betting personal time and energy, from designing recipes to baking and sampling at farmers’ markets, that locals will indeed bite and get hooked on their delicious, eco-friendly baked goods.You’ve probably already eaten insects
Natural red food colouring comes from ground cochineal bugs, and the ingredient in jelly beans that makes them shiny is a resin secreted by the female lac bug from India and Thailand.
“We’re already in a good position b...