SOURDOUGH

Prospectors in the Yukon Gold Rush of 1898 were called Sourdoughs for the bread that kept them going during the arduous trek to reach the gold fields. The process for making that bread used a “starter” made from flour, water, and the wild yeast that exists everywhere in Nature.

Our sourdough starter is created using that same process, then through slow fermentation that breaks down the starches and gluten in the flour, we develop the flavour and open-crumb appearance that is characteristic of true sourdough.

Long fermentation produces a resistant starch that acts like fibre in the gut, which helps to balance the microbiome, supporting better digestion, an improved immune system, and clearer mental functioning. Also, it does not spike blood sugar, making it a healthier choice for diabetics.

The fermentation process also releases important nutrients such as magnesium, zinc, and iron from the flour, making them more available for absorption.

Sourdough products maintain freshness for several days without preservatives. For a softer crust, store the bread in a plastic bag; for a crisper crust, wrap the bread in paper or in a tea towel.

RUSTIC WHITE 6.95

LIGHT WHOLE WHEAT 6.95

HONEY WHOLE WHEAT 7.95

LIGHT RYE 6.95

BAGELS: PLAIN, SESAME, EVERYTHING, POPPYSEED, PRETZEL, BLUEBERRY 6/8.50