Our gluten-free bread is made with a blend organic grains, including millet, buckwheat and oat, as well as other flours (organic as much as possible), depending on the loaf. With an ear to the seasons and customer requests, we may add different herbs, spices, fruits and seeds to create a variety of both traditional and unique flavors.
We stone-mill most of our grains, fresh for each week of baking. Using fresh stone-milled grain preserves as much of the nutritional benefits as possible, and creates the most flavorful flour one can get. Each loaf is naturally leavened with our trusty sourdough culture, which imparts a satisfying depth of flavor and all the benefits that slow-fermented, naturally leavened bread can provide. From start to finish, each loaf takes about 72 hours to make.
It is our passion to make hearty, nutritious, wholegrain gluten-free sourdough. Many of the gluten-free breads and baking mixes available today have very high levels of refined/modified starches, gums, dough conditioners, chemical leaveners and other additives to make them more attractive, lighter, and shelf-stable. This approach robs the final product of any nutritional value and makes our bodies work harder to digest it. Our goal is different: gluten-free sourdough that is good for you, and good for the planet; slow fermented, freshly milled, mostly wholegrain, mostly organic and with as few ingredients as possible. Real bread.
In addition to our breads, we also offer gluten-free Sicilian-style pizza, focaccia and flatbreads at the local markets and (coming soon!) Thursday evenings for pre-order & pickup at our bakery. Our ever-evolving, seasonal menu brings together many organic and local ingredients, supporting our local community of farmers and producers as much as possible.