Breadfermented

Gluten proteins are broken down in a long fermentation process. This process results in bread that

After years of eating highly processed, non-fermented breads, our gut rejects these indigestible proteins which causes gluten intolerance in many.

Our aim and desire is to provide high quality, thoughtfully produced, healthy, and easily digestible breads which are delicious!

100% of the flour we use is fermented for at least 36 hours in order to break down gluten and enhance flavors.

Rice flour does not contain gluten so we use it for shaping our breads and pizzas and for rolling our pastries.

Ancient Grain Fermented Digestible Sourdough Bread