Ingredients & Method

Flour, water, sea salt, and leavening: four simple ingredients that–when mixed, shaped, fermented, and baked–make one of the most basic foods that has nourished humans for thousands of years. Since such few ingredients are involved, two things set great bread apart: quality ingredients and time.

Bread should taste like the grains used to make it. Wheat, rye, spelt, corn, or any grain has a unique flavor, a distinct smell, and a variety of nutrients. However, as consumers, we have been conditioned to expect a flavorless white powder when buying a bag of flour. When freshly milled stone-ground flour is used, the aromas and nutritious germ oil from the grains remain intact. Through natural fermentation, the nutrients in the flour become available for our bodies to absorb, creating bread that is both delicious and easier for our guts to digest. This is why all of our bread is made from organic grain, our whole grain flours are milled in-house, and most of our bread is naturally fermented with a wild yeast culture.