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—a simple mix of flour and water that nurtures a variety of naturally occurring yeasts and beneficial bacteria from the flour and air around us.

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

Beyond the health benefits, this process creates a loaf with a beautifully caramelized crust, a tender, complex crumb, and deep, nuanced flavors that simply can’t be replicated with quick-rise commercial yeast. All of our breads are made with 100% stone-ground grains, adding even more nutrients, fiber, and flavor.

Whether you're here for the taste, the nutrition, or both, I hope you find as much joy in these loaves as I do in making them!