Why Sourdough?

All of our breads are naturally leavened, just as all bread was made until relatively recently. Each dough ferments for two days, rising slowly with the help of a sourdough starter. This simple mix of flour and water nurtures a community of naturally occurring yeasts and beneficial bacteria from the grain itself and the air around us.

This slow fermentation gives the bacteria time to break down gluten more fully and unlock essential minerals in the grain. It also lowers the bread’s glycemic index, helping keep blood sugar and insulin levels more stable, something I appreciate firsthand.

Beyond the health benefits, this process creates loaves with a deeply caramelized crust, a tender crumb, and layered, complex flavor that can’t be rushed. All of our breads are made with 100% stone-ground grains, which add even more nutrition, fiber, and depth.