Our bread philosophy is simple.

We strictly only use unbleached and unbromated flour for all our breads and treats, given all of the health risks involved with the use of bromates in bread production

Potassium bromate (KBrO3), or bromate, is a flour "improver" that allows for higher rising in the oven and used widely in bake goods in the USA. Bromate has been linked to cancer when it was found to induce tumors in rats in 1982. Bromate has been banned in numerous countries as a carcinog, including the United Kingdom in 1990 and Canada in 1994.

Sourdough breads provides gastrointestinal benefit, including Pre-digest phytic acid, Natural prebiotics and probiotics and reduce gluten contents.

Sourdough breads have a lower Glycemic Index than their conventional counterpart thanks to the fermentation process which lowers the overall starch and sugar content in the bread.

Our sourdough breads are fermented long and slow to extend the microbial activity, resulting in greater gluten development and more flavorful, easily digestible breads.

All of our sourdough breads are naturally leavened. Our breads are simply flour, water, salt and the occasional fun add-in such as dried fruit, cheese, or herbs.

You may find breads labeled sourdough in grocery stores but more often than not, these store-bought breads uses commercial yeast to leaven and ascorbic acid, vinegar, and/or sourdough flavoring to mimic the tang of true sourdough breads.