buttery, flaky and melt in your mouth goodness; ...Simply phenomenal!

Our bread is made with European flour called Heritage. We use a grain that has been genetically unchanged since the early domesticated varieties from thousands of years ago.

Compared to modern wheat, our heritage grains have a lower gluten content and are healthier and easier to digest. The gluten in the ancient grains lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, heritage flours can perhaps provide a delicious alternative. Please note that these flours do contain gluten and therefore not safe for those with Celiac Disease.

 The term “heritage wheat” refers to any variety that existed before the introduction of high-yielding, hybridized grains during the Green Revolution in the mid-20th century.  Some experts, however, prefer to apply the term more strictly to include only those varieties known to exist before the 1880s, such as the Lammas varieties, Fulcaster, Lancaster Red, Red Fife, Marquis, Rouge de Bordeaux, and Turkey Red.

Einkorn, which is known as the first of the founding grains, was cultivated during the Neolithic and Early Bronze Age throughout the Fertile Crescent. Einkorn is small in size, contains only 2 sets of 7 chromosomes, and has a much lower gluten structure than its modern grain counterparts that have 42 or more chromosomes.