Real, Wholesome, Delicious.
Our traditional sourdough bread is made from nothing more than organic bread flour, filtered water, sea salt, and malted barley flour. We avoid chemical dough conditioners and preservatives, not only for the detrimental effects they have on flavor, but for the long-term negative effects on our health…life is too short to eat fake bread!
Sourdough, made properly, undergoes a multi-day “low and slow” fermentation, which results in a number of well-documented health benefits. Among those benefits are digestive and gut health, including folks with mild gluten sensitivities. The fermentation process is known for increasing the antioxidant properties of the grain and improving the bioavailability of certain minerals and phytochemicals. Sourdough also has a lower glycemic index than other breads, aiding in blood sugar management.
Bakery to Go Sourdough comes in several standard varieties which include our traditional, Kalamata olive with roasted garlic, sprouted whole grain caraway rye, whole wheat cranberry walnut, and our sourdough multigrain.
One food that’s the perfect pairing:
Homemade fruit jam