Ingredients with a Purpose
Every grain, every culture, every choice — designed to support your body
We don't use buckwheat, sorghum, and quinoa because they're "gluten-free alternatives." We use them because they're nutrient-dense, whole grains that ferment beautifully and create bread with real character.
Each ingredient is chosen for what it brings — flavor, texture, nutrition, and how it transforms during fermentation.
Buckwheat
Complete protein, mineral-rich, naturally nutty
Functional Benefits
- Complete protein with all 9 essential amino acids
- High in magnesium, copper, and manganese
- Supports heart health and blood sugar regulation
- Rich in antioxidants like rutin
Flavor Profile
Earthy, nutty, slightly bitter — adds depth and complexity
Why We Use It
Despite its name, buckwheat is not wheat. It's a seed that provides structure, nutrition, and a distinctive flavor that works beautifully in long-fermented bread.
Sorghum
Ancient grain, gentle on digestion, naturally sweet
Functional Benefits
- High in fiber and resistant starch
- Rich in B vitamins and iron
- Gentle on the digestive system
- Anti-inflammatory properties
Flavor Profile
Mild, slightly sweet, versatile — blends seamlessly
Why We Use It
Sorghum is one of the oldest cultivated grains. It ferments beautifully, creating a tender crumb and subtle sweetness without added sugar.
Quinoa
Protein-dense, light texture, morning-ready
Functional Benefits
- Complete protein (14% by weight)
- High in lysine — rare in grains
- Rich in iron, magnesium, and zinc
- Provides sustained energy
Flavor Profile
Mild, slightly grassy, clean finish
Why We Use It
Quinoa brings protein, lightness, and a delicate flavor. Perfect for breakfast loaves where you want nutrition without heaviness.
Wild Sourdough Starter
Living culture, not an ingredient — a partner
Functional Benefits
- Creates beneficial organic acids
- Breaks down phytic acid for mineral absorption
- Develops complex flavors over time
- Produces prebiotics that support gut health
Flavor Profile
Tangy, complex, evolving — the soul of the bread
Why We Use It
Our wild starter is fed daily and maintained with care. It's not just leavening — it's transformation. The longer it works, the more digestible and nutritious the bread becomes.
What We Don't Use
Just as important as what goes in is what stays out.
No Gums
Xanthan, guar, or any other gums. Structure comes from fermentation and whole grains, not artificial binding agents.
No Starches
No tapioca, potato, or corn starch. We don't mimic texture — we build it naturally through time and craft.
No Added Sugar
Any sweetness comes from fermentation, not added sugars. Wild cultures create natural complexity.
No Preservatives
Our bread stays fresh for 3-4 days without chemicals. After that, freeze it or make toast.
No Commercial Yeast
Only wild sourdough cultures. They take longer but create benefits that instant yeast never could.
No Shortcuts
48-72 hours of fermentation, every loaf. No dough conditioners, no speed-up enzymes, no compromises.
Sourcing with Integrity
Quality ingredients start with quality sources.
Organic
We source certified organic grains whenever possible. No pesticides, no GMOs, just clean ingredients.
Traceable
We know where our grains come from and how they're grown. Transparency matters.
Direct Relationships
When possible, we work directly with farmers and suppliers who share our values.
Taste the Ingredients
Experience how whole grains and wild fermentation create bread with depth, nutrition, and real character.
Shop Our Bread