What’s in each loaf.
Sourdough breads
Khorasan
Khorasan is an ancient, non-hybridized wheat grain with higher protein content, shorter gluten chains (making it much easier to digest than modern wheat), and more nutritious natural lipids and minerals. This is a mild bread with a buttery-nutty flavor and sweetness.
Ancient Grains
This one is our most nutritious loaf. Over half of the flour is a combination of the four major ancient wheat grains: einkorn, emmer, spelt, and khorasan. These grains have never been hybridized for high yields or resistance to pests. Such hybridization in grains compromises both taste and nutrition. They produce bread that is easier to digest than white bread and is better for those sensitive to gluten.
Rye/Wheat
A mostly wheat bread with coarsely milled rye soaked in hot water as a “scald,” which sweetens the rye and keeps the loaf moist for longer, and also gives the bread an extra bit of flavor.
Rustico
Features spelt, a wholesome ancient grain known for its slightly sweet, nutty flavor. Spelt is rich in fiber, protein, vitamins, and minerals.
Molasses Oat Porridge
We start with steel-cut oats that are toasted and then soaked in boiling water (hence, the “porridge”). This is incorporated into a blend of whole wheat and unbleached white wheat flour. Molasses is added for a bit of sweetness and for the rich tones it brings.
Buckwheat
A wheat-based bread that includes buckwheat, which isn’t actually a “wheat” at all. Buckwheat adds a unique earthy, savory flavor. Buckwheat flour contains compounds such as rutin and quercetin, which improve the antioxidative profile of the bread.
Yeast breads and rolls
Japanese milk bread
The perfect sandwich bread, slightly sweet with a delicate tight crumb perfect for spreads.
Japanese milk rolls
A 9″ round of 8 break-apart rolls. Great dinner rolls — similar to the bread, but a bit sweeter.