Our Story
We are refining an old European tradition, using the oldest bread making technique with wild yeast. Our yeast is 18 years old, and we call him Winston in our kitchen. Our sourdough bread is made with a unique old technique to bring out the most intriguing flavors and textures.
We make everything daily in small batches. Our breads are made artisanally over two days to achieve optimal flavor and texture, making every loaf worth your patience.
Everything used in the bread is organic. We use high quality whole wheat flour, water, pink Himalayan salt, and our in house grown starter. There is nothing else in the bread.
We want to give our customers a fresh and healthy bread alternative. Remember, we also strive to give you perfect tasting bread. Our sourdough bread acts as a prebiotic, meaning that the bread's fiber helps feed the “good” bacteria in your intestines. These bacteria are important for maintaining a stable, and healthy digestive system.
Sourdough makes bread more nutritious and digestible, which can be great for those sensitive to gluten, wheat, or grains. Sourdough is lower in gluten than other forms of bread.
Research has shown that sourdough bread has lower phytate levels, making it more digestible and nutritious. Prebiotics also help keep your gut bacteria happy and are less likely to spike blood sugar levels.
We strive to produce healthy, good tasting bread. Try us.