As monumental changes continue to occur, we are focused on providing new naturally-leavened bread varieties. Sourdough is one of those “good for you” bread types, and we’re pushing the envelope further. Over the next few months, we'll be doing limited production runs of breads that feature different grains in their many forms (whole, sprouted, cooked, etc.). With your “thumbs up” or “thumbs down” input, we’ll determine which breads will be featured in our new rotations. 

 

This Week's Breads:

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• Modern Miche - Bursting with high mineral wheat flour sifted wheat flour and rye, this bread has a rich aroma and lasting taste. (Organic/Vegan)

• Sprouted Einkorn Batard - White Wheat pain au levain is augmented with chopped sprouted einkorn berries in this moist loaf. (Organic/Vegan) 

• "Beginner's" Sourdough - This golden wheat hearth loaf is moist, and a bit tangy. It's for those who like -- and claim not to like  - sourdough. Its slightly chewy texture results from long fermentation and a touch of rye flour. (Organic/Vegan)