About Us

Bread made by slow fermentation with a natural, live starter culture and no bakers’ yeast.

Our loaves are made with high-quality flours, water and salt only. The long, cold fermentation and natural cultures make the bread extremely flavourful. They also pre-digest the complex carbohydrates, making the nutrients readily available.

The natural strains of bacteria produce lactic acid, which gives the bread its hallmark sour flavour! Our loaves vary in sourness based on the ingredients used.

Sourdough is easier to digest and acts as both a prebiotic and a probiotic. The lactic acid bacteria also partially break down the gluten and starches. It has a lower Glycaemic Index and has higher levels of B vitamins.

Enjoy fresh at room temperature, for up to two days! To store longer, freeze at peak freshness and toast without thawing for a moist crumb and lower GI.

The shapes of our loaves are more traditional to their European origins. These shapes allow for a contrast of textures throughout each slice. We also offer several conventionally shaped sandwich-style loaves.

We do not. Our extended fermentation and additive-free philosophy requires high-gluten flours for shape retention.