Sourdough Loaves:
A Taste of Tradition
We meticulously craft our sourdough loaves using traditional French techniques that have been perfected over centuries. Our skilled bakers start with a sourdough starter, a living culture of wild yeast and bacteria. This starter is fed daily and nurtured, creating a unique flavor profile for our bread.
A Visual Feast:
With a golden-brown crust that crackles when sliced. The interior is a complex network of air pockets, a testament to the long fermentation process that gives our bread its unique texture.
A Flavorful Experience:
The tangy taste, a hallmark of sourdough, is balanced by the nutty sweetness of the crust. The crumb is soft and chewy, with a depth of flavor that evolves with every bite.
Aromatic Delights:
The aroma of freshly baked sourdough is simply irresistible. The yeasty scent, combined with the earthy notes of the flour, fills the air with a comforting fragrance that awakens the senses.
Drawbacks of Industrial Bread:
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Refined Flour: which has been stripped of essential nutrients like fiber, vitamins, and minerals.
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Added Sugars: To improve taste and shelf life, many industrial breads contain added sugars, contributing to unhealthy spikes in blood sugar levels.
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Commercial yeast: is used in industrial bread which leads to quicker fermentation process, resulting in a less complex carbohydrate structure which causes rapid spikes in blood sugar and digestive discomfort.
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Preservatives: To extend shelf life, industrial bread often relies on additives and preservatives, which can negatively impact health.
Benefits Of Sourdough Bread
Do we have Gluten Free items?
We want to be very transparent about this: we currently do not offer any gluten-free products.
This is because in our kitchen, where we handcraft all of our sourdough bread and our delicate French pastries, it would be practically impossible to avoid cross-contamination.
Even the slightest trace of wheat flour (which contains gluten) on our work surfaces, utensils, ovens, or even in the air, could contaminate a supposedly "gluten-free" product.
For people with celiac disease, even a minuscule amount of gluten can trigger a harmful immune reaction. For this reason, and prioritizing the health and safety of our customers with severe gluten sensitivity, we have made the decision not to produce items labeled as "gluten-free" to avoid any risk.
💡However, we do have good news for people with gluten intolerance (not celiac disease):
Our sourdough bread might be a more digestion-friendly option for you.
Why can sourdough bread be suitable for people with gluten intolerance?
The long and slow fermentation process that characterizes sourdough bread making plays a crucial role in reducing the gluten content. During this fermentation, the lactic acid bacteria and yeasts present in the sourdough starter partially pre-digest the gluten proteins. This process breaks down the gluten into smaller fragments, which makes it easier for some people with gluten sensitivity or intolerance to digest
Other benefits of sourdough bread:
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Lower glycemic index: Sourdough fermentation can alter the structure of carbohydrates in the bread, resulting in a lower glycemic index compared to traditional white bread. This means that blood sugar levels rise more gradually after consumption.
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Increased digestibility: In addition to the pre-digestion of gluten, sourdough helps break down other compounds in the grain, which facilitates nutrient absorption, reduces bloating and other digestive issues.
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Source of prebiotics and probiotics: Natural fermentation encourages the growth of beneficial bacteria (probiotics) in the bread. Additionally, the process produces prebiotics, which are fibers that feed these good bacteria in our gut, contributing to a healthy gut microbiota.
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Higher nutrient content: Sourdough fermentation can increase the availability of certain nutrients, such as B vitamins and minerals (iron, zinc) by neutralizing phytates (compounds that inhibit mineral absorption).
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Natural Preservation: Sourdough's long fermentation process and acidic environment naturally inhibit mold growth, leading to a longer shelf life without artificial preservatives.
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Unique flavor and texture: The slow fermentation process imparts a slightly tangy and complex flavor to sourdough bread, as well as a characteristic texture and a crispy crust.
Why is sourdough bread NOT suitable with Celiac disease?
It is essential to understand that, despite the reduction in gluten content that occurs during fermentation, sourdough bread still contains gluten. The amount of gluten can vary depending on the recipe and fermentation time, but it is never completely eliminated.
For people with celiac disease, even a small amount of gluten can cause an autoimmune reaction that damages the lining of the small intestine. Therefore, sourdough bread, although potentially more tolerable for people with gluten sensitivity, is not safe for those with celiac disease.
We hope this detailed explanation clarifies our options and the benefits of our sourdough bread. If you have any other questions, please don't hesitate to ask.
We are here to help you find the best option for you!
Our Sourdough Varieties:
We offer a variety of sourdough loaves to cater to different tastes and dietary needs:
Made with a simple blend of flour, water, salt, and our signature sourdough starter
A hearty loaf with crunchy walnuts, adding a nutty flavor and texture.
A denser, more flavorful bread with strong rye flavor
A unique and refreshing loaf with the sweet-tart flavor of green apples.
Pure and wholesome loaf made with organic flour and organic sourdough starter