the story
it’s not the gluten - it’s the flour.
diagnosed with endometriosis and PCOS after major surgery & years of suffering, my partner & wife battled with food.
trying to find options that didn’t make her sick was a struggle.
it became clear that a raw, fresh, & seasonal diet was the only way forward for both of us but we really wanted bread to part of that journey.
after all, nothing beats a homemade loaf of sourdough.
we dove into the data & learned something we weren’t all that surprised to hear - fresh-milled, local flour that is unbleached, untreated, & unamended is damn good & she could eat it just fine.
the more we heard from our community, the more we realized how much our culture of ultra-processed food was hurting us & the more we heard that our community needed another option.
after months spent in our small kitchen learning the art of sourdough, we realized that this was something we could spend our lives doing - feeding our community real bread.
why sourdough?
it’s alive.
the long process of making sourdough requires two hands, a healthy starter, & three ingredients.
unable to be authentically created on a commercial scale, you won’t find mass-produced artisan sourdough in the market for a reason.
commercial yeast speeds up the process & thrives under the hand of a machine, but the wild yeast of sourdough demands a human touch.
every loaf needs care, formed & folded by two human hands over many hours to create the perfect crust & soft airy interior.
sourdough is alive, real, & at the heart of our heritage.