Our breads are hand-crafted and baked fresh before each farmers' market with emphasis on bringing out the nutritional values and flavors of ancient grains.  

We use organic wheat flours/grains and organic ancient flours/grains, including einkorn, kamut, spelt and teff. Natural yeast is used to develop our levain and sourdough.

Our method of baking utilizes longer fermentation time, approximately 24 to 36 hours, to develop complex flavors, allowing the yeast to break down some of the complex sugars and gluten in the dough for better digestibility.  In addition, long fermentation gives the yeast time to consume some of the sugars in the dough, reducing the amount of carbohydates in the baked product.

We make our bread with a high level of hydration. This allows the bread to retain a high amount of moisture for a better shelf life, with a light and airy interior.  Through the process of gelatinizing the dough with water, the starch bond in the dough is weakened, which makes the bread easier to digest.