LOCAL SOURCING:
We carefully select ingredients for quality. We leverage relationships with local farmers for fresh ingredients and all of our grains are locally sourced.
LET’S GO SLOW:
Our doughs ferment for up to 72 hours. We go slow for a reason - long fermentation at the exact right temperature makes for a light texture, increases flavor and makes our bread easy to digest. Fermentation breaks down carbohydrates so your body doesn’t have to. It’s a form of pre-digestion, breaking down proteins including gluten. The vitamins and minerals from the grains remain, leaving a healthy food, full of nutrients.
FRESHLY MILLED GRAINS:
We mill organic fresh grains daily - spelt, rye and winter wheat berries. Commercial mills remove up to 30 percent of the wheat kernel, losing the most nutritious parts of the grain. We use the whole grain kernel including the bran, germ and endosperm to elevate the nutritional value. Milling grains right before we use them amps up the flavor and the freshness.
WHY DON'T ALL BAKERIES DO IT OUR WAY?
Most commercial bakery business models call for high volume, fast production. They produce more, but the quality is poor. Also, long fermentation creates dough that is highly hydrated. That makes it harder to physically handle the dough. It takes expertise that machines can’t replicate.
