Sourdough bread is the bread of the past and of the future! Before the 1950’s and for thousands of years, wheat berries were typically sprouted, ground into flour, fermented and baked into bread that was naturally low in gluten. With the introduction of yeast into bread-making during the commercial grocery store boom of the mid-1900’s, bread rising time was greatly shortened. This reduction in time spent rising means more gluten is left in the bread, meaning more burden to your health. Enjoy bread made in the traditional ways, see our menu for the different flavors that we offer in our sourdough breads! 
