All of our breads are mixed and shaped by hand starting with organic flour, water, salt and sourdough culture. It is the simplicity and quality of the ingredients and the art of fermentation that creates the alchemy that is artisan bread.
Our sourdough culture is 4 years old, cultivated with wild yeast from Berks County. We believe leavening our breads with wild yeast and allowing the dough a slow cold rise provides better flavor and digestability. Our wild yeast culture acts as a natural preservative as well.
All of our breads rise in the refrigerator anywhere from 8-36 hours before they are baked. This fermentation process allows the gluten and phytic acid to break down allowing for better absorption of minerals and nutrients in the body.
We focus on using organic flours and locally sourced organic produce, fruit and herbs.