OUR GRAIN

Stone-ground, regionally sourced grain.. That's what we're all about!

 

We exclusively source grain grown in New England + New York. (Bonus when it's organic.) Our grain is stone ground to maximizes taste and nutrition. 

 

Taste the rainbow!

Wheat, einkorn, rye.

Buckwheat, barley + corn.

There are SO many grain varieties we have the pleasure of baking with. These are just a few!

Hearty grains keep you fueled and feeling groovy.

THE PROCESS

We like things wild. All our breads are naturally leavened (sourdough). And our starters are simply a mix of flour, water + wild yeast. They provide our breads with unique flavor profiles and added digestibility. 

Breads ferment slowly to develop even more flavor before they are baked. 

SOURCING

We strive to source as responsibly and locally as possible. In doing so food not only tastes better, but supports resilient ecosystems, food sovereignty and enriches our community.

We all want security for our families and our world, let's support that vision through where we invest our dollars, time and energy.

  

0-1.jpeg
0.jpeg

THE LOW-DOWN ON GLUTEN

Thanks to commercialized flour. Wheat has got a bad rap. White flour is simply starchy endosperm, devoid of all fiber and essential nutrients like b-vitamins. And because they are devoid of all the good, commercial growers then add in synthetic versions of the nutrients they pulled out! Some of these synthetic nutrients can lead to upset tummies. 

Commercial flours also rely on some icky chemicals to support monoculture. Glyphosate is sprayed on the wheat before harvest and remains on the grain after milling. Yuck! A quick google search for glyphosate sensitivity can fill you in. 

 

FEEL GOOD LOAVES

 

Long fermentation times can lower the glycemic index and increase the digestibility of grain. Neat, right?!

 

Lastly, look for loaves made with grains like spelt, buckwheat, corn + oats.. All local and low on the glycemic scale.  

0-2.jpeg