Why Sourdough?

Sourdough is our passion.

Before the industrialization of bread baking around the start of the 20th century, humans had been making bread the same way for 30,000 years—using traditional sourdough fermentation.

Turns out, this method of baking results in bread that is easy to digest, has a lower glycemic index, and is rich with bioavailable nutrients. And it tastes seriously amazing.

Because we ferment only gluten-free grains, like organic white rice, organic millet, and organic sorghum, real-food lovers avoiding gluten can enjoy the many health benefits and supreme deliciousness of true sourdough. Mass produced, conventional bread (gluten-free or otherwise) simply can’t compare to the taste and wholesomeness of our real deal gluten-free sourdough.