ABOUT OUR BREAD

All of our breads and baked goods are made with 100% freshly milled whole grains. We store the wheat berries and mill them into fresh flour for each batch. We never sift anything out of our grains, and we never will. It's important to us that the full nutrition of the wheat berry is present in our breads. Our sourdough starter is maintained with fresh milled flour. We do not use ANY store-bought flour in our breads.

All of our grains are currently supplied through Grand Teton Ancient Grains, a family owned regenerative organic farm in Idaho! If you are curious about them, they talk a lot about what they are doing on social media, so check them out because it's really cool!

Because fresh milled flour retains the natural oils, bran, and nutrients of the grain, our breads behave differently than commercial grocery store breads made with highly processed flour and preservatives.

WHAT TO EXPECT

Compared to store bought bread, our bread will have:

• A heartier texture and deeper flavor

• Faster drying compared to store bread

• Natural variation from loaf to loaf

• A short shelf life at room temperature

This is normal — and part of what makes real bread special.

STORAGE TIPS

For best quality:

Slice (if not already sliced), and freeze right away. Freezing is the best way to preserve the freshness and quality of your loaf. Since our bread has no preservatives, it naturally has a short shelf life at room temperature.

If you've ever bought sprouted bread from the freezer section at the grocery store, it's the same concept! Freezing is our preservative. When stored in the freezer, we recommend you consume the bread within 6 months of its bake date.

Toast or warm directly from frozen. If slices stick together, give the loaf a tap on the counter, just like you would with a bag of ice! Honestly, don't be afraid to use some force if needed. This method is surprisingly effective!

REALITY CHECK

Please follow our instructions! We never want your bread to go bad before you can eat it. But the reality of bread without preservatives is that it will mold fairly quickly at room temperature — especially with fresh milled flour and depending on how it's stored.

Please note that fresh milled sourdough has a shorter room-temperature shelf life than even sourdough made with white flour.

A shorter room-temperature shelf life might seem like a defect, but it’s actually a badge of honor! It proves our bread is alive, nutritious, and completely free of artificial additives. Our bread is meant to be enjoyed just like fresh produce. (But don't ever put it in the fridge! The fridge will dry it out.) If nature wants it, you know it’s the real deal!