RESERVATION

Bread

We make our sourdough bread using only water, salt and flour. Our starter – the magical leavening ingredient that gets air into a loaf of bread – hosts a myriad of wild yeasts that make our bread tastier and easier to digest than breads that are made with fast-acting yeast. All of our breads are fermented for at least 20 hours, giving the yeasts time to pre-digest the flour. This process also allows for better nutrient retention when the bread is eaten; many individuals who have had issues with gluten sensitivities are able to eat sourdough breads.

Each bread can last for up to 10days if it is stored properly.