The naturally leavened, rustic sourdough difference.
BREAD IS GOOD.
We are currently living in a time where people are increasingly becoming more averse to eating bread, and we think that’s a tragedy. To their credit, we believe that the modern innovations in bread processing that have allowed for its mass production are precisely why more and more people are experiencing negative health affects when consuming bread. For this reason, we have decided to make the majority of our bread in house. We see the resurgence of the local baker as the solution to making wholesome bread more widely available, and we want to play our role, however big or small, to make that a reality.
Our main two breads, rustic sourdough (flour, water, salt) and tangzhong sandwich bread (flour, milk, sugar, salt) are both naturally leavened, never commercially yeasted. This ancient way of rising dough allows for long fermentation to take place, causing our bread to be far more easily digestible for everyone, but especially those with non-celiac gluten intolerances. In addition to being gut-friendly, our bread is also superiorly taste-bud-friendly when compared to your average mass-produced loaf. Fermentation, while having its health benefits, also allows for our bread to develop and carry more depth and complexity in flavor, allowing it to not just be an afterthought to a dish, but just as much of a centerpiece as the rest of our high-quality ingredients.