There are so many reasons to choose sourdough. First and foremost, it tastes amazing. Sourdough is a fermented food; it is more digestible than unfermented wheat, and therefore good for your gut microbiome. It is a great option for those with gluten intolerances or sensitivities as it is lower in gluten than standard breads and has a low glycemic index for those with blood sugar concerns.

Another benefit of the slow fermentation process is that it increases the bioavailability of many essential nutrients and fiber, making them easier for your body to accept and use as fuel. So, it is lower in sugar, and higher in protein.

All our breads and pastries are baked the morning of sale. Cakes are baked twice per week or on demand.

Currently, none of our pastries and cakes are vegan, as they contain dairy and eggs. However, most of our bread, except the milk and butter loaf are vegan.

We use various nuts, seeds, dairy, soy products in our Bakery, and we can’t guarantee there isn’t any cross contamination. If you have severe allergies, it’s probably best to avoid our products.

Our crusty bread will last up to three days on the counter wrapped in a breathable cloth or plastic container. If you intend on storing it any longer, it’s recommended to freeze it in a freezer-safe bag. Bread will keep in the freezer for up to four months.

Generally, it is not recommended to store bread in the refrigerator, as it will actually dry the bread out faster and alter its natural flavor.

To thaw the loaf, you can pull it out the night before and leave at room temperature or put it in a 180°C oven for around ten minutes. We recommend spritzing an older and drier loaf with water prior to baking, as it will prevent the crust from burning while the interior defrosts and softens again. Alternatively, you can also freeze sliced bread and toast the frozen slices whenever you want.