On Our Bread Shelves

FRENCH WHITE LOAF & BAGUETTE

  • Organic naturally leavened sourdough

  • Malted flour, sea salt, water

NORDIC RYE

  • Organic naturally leavened rye sourdough | Dense + crusty

  • Whole wheat dark rye flour, pumpernickel flour, rye berries, molasses, sea salt, water, sunflower seeds, sesame seeds, pumpkin seeds

COUNTRY LOAF

  • Organic naturally leavened whole wheat sourdough

  • Malted flour, whole wheat flour, sea salt, water

EUROPEAN RYE

  • Organic naturally leavened rye sourdough | Spiced

  • Whole wheat dark rye flour, malted flour, yeast, sea salt, water, caraway, cardamom, fennel

SEEDED COUNTRY LOAF

  • Organic naturally leavened whole wheat sourdough

  • Malted flour, whole wheat flour, sea salt, water, sunflower seeds, sesame seeds, pumpkin seeds

BRIOCHE

  • Organic enriched bread

  • Malted flour, eggs, butter, sugar, milk, salt, yeast

PAIN DE MIE

  • Organic naturally leavened sourdough with milk + honey

  • Malted flour, milk, butter, honey, salt, water

About Our Bread

What is naturally leavened?

Most of our breads are naturally leavened. We are using the natural yeast in the air to leaven the bread instead of conventional yeast you buy in the store. We refer to our bread as naturally leavened instead of "sourdough", because our breads have more in common with the European bread making traditions. We feel that people would be confused to find that our breads are not as sour as those that are of the San Francisco style.

Why is natural leavened bread better for you?

Simply put, the phytase enzymes released by the yeasts as the dough acidifies effectively pre-digest the flour, which releases the micronutrients and in turn reduces bloating and digestive discomfort. Naturally leavened bread is essentially a fermented food which may be good for those who are sensitive to gluten.

What flour do we use?

We source 100% organic non-GMO flour from Central Milling. We source our grains from Anson Mills.