Sourdough is the modern term for bread that has been naturally leavened and acidified using a culture of wild yeast and bacteria. The acid gives the bread a pleasant sour tang, as well as making it easier to digest and increasing the availability of nutrients.

We do not make anything gluten free. Our bread is naturally leavened and acidified using a culture of wild yeast and bacteria. The high acidity during fermentation activates protease enzymes which start breaking down the proteins that form gluten into amino acids and sugars. The activity of these enzymes makes our bread easier to digest, and as a result, some customers with varying degrees of gluten sensitivity have been able to eat our bread without issue.

We strive to create the highest quality product, and though some days our skills may be lacking, we’ll never cut corners on ingredients. Our goal is to source as many of these quality ingredients from local producers as we can. Some times that’s not possible, but we are always on the lookout for new producers in our area. For more information, check out the “Ingredients” tab

Einkorn is a heritage grain. It is believed to be the first cultivated form of wheat, and all modern wheat varieties come from the cross-pollination of einkorn with other wild cereal grains. It’s name comes from German, and it means “one grain”. This name comes from the fact that each kernel is individually wrapped in a protective coating that connects to the stalk at a single point, making this grain more difficult to process. It is diploidal, meaning it has a single chromosome pair, unlike modern polyploidal varieties with multiple pairs. Einkorn is very nutrient dense, and it’s protein forms a gluten structure that tends to be easier for our bodies to digest.

We’re happy to share any of our starter cultures with anyone who has an interest in fermentation, free of charge to the experienced or the intrepid. For everyone else, keep an eye out for classes

Yes, everything we bake is sourdough, including cookies and pastries, but what does that mean? It means all of our products are leavened using a culture of wild yeasts and lactic acid producing bacteria. The bread then undergoes a long fermentation period at low temperatures to ensure the dough is sufficiently acidified, and give the enzymes (which are activated by an acidic environment) time to act on the bread, making it more nutritious, easier to digest, and develop a deeper flavor. Products which are traditionally leavened with baking powder and baking soda are still acidified and fermented using overly ripe starter that is no longer useful for leavening bread.

Yes, we have a machine that can slice loaves to 5/8” thickness and is not adjustable.

We recommend storing loaves in the paper bags we provide, with the top sealed and rolled down, stored in a cool dry place. The crust will become harder over time, but the breathable paper means you don’t have to worry about it molding except during very humid times of the year. Additionally, loaves that have become to hard to eat can be restored to nearly fresh baked texture using the method outlined later in the FAQ section.

For a softer loaf, keep in an air tight container. This will trap moisture and promote mold development, so we only recommend this if the loaf will be eaten relatively quickly.

Bee’s Wax wraps and linen bags are the best option overall, but they may not always be available. We are working on making these products available for purchase as early as Fall of 2024

The loave keep very well in the freezer using any conventional preservation method.

5-7 days depending on season and storage.

6 months - 1 year in the freezer.

Loaves that have become to hard to eat can be restored to nearly fresh baked texture by rehydrating the crust. Simply run the loaf under lukewarm tap water until the crust feels thoroughly saturated, then shake off the excess water and place directly on the rack in an oven that has been pre-heated to ~250°F. Bake until the crust has achieved the desired softness