Not at the moment.

Our breads are available for purchase primarily at Kelowna and Vernon Farmers’ Markets or at one of our Retail Partners.

Yes, it is possible to order bread ahead of time!

We ask for 2.5 days in advance for pre-orders. E.g., for Saturday pick up, place your order by Wednesday evening.

Contact us via email, text or on social media with your name, phone number and order details.

Make sure to include pick up day and preferred pick up location!

Yes, yes and yes!!!

Most of our breads are 100% long-fermented sourdough, which means that we use a natural starter instead of commercial yeast to make the bread rise.

Sourdough starter is a fermented water and flour mixture containing gut friendly bacteria & wild yeast, which contribute to the great flavour of the bread as well as make the bread more digestible and easier on your tummy.

We get asked this question a lot! Let’s get a few things out of the way first:

Gluten - a protein found in the wheat, rye and some other grains.

Gluten-free - a product that does not have gluten-containing ingredients.

Sourdough bread - slow fermented, naturally-leavened (using wild yeast) bread. Sourdough bread could contain gluten (e.g. if made with wheat) OR could be gluten free (e.g. rice sourdough bread)!

Our bread is not gluten-free as all our loaves contain wheat and/or rye flours which all contain gluten.

Sometimes our customers who have had troubles digesting bread made with commercial yeast in the past find that they do fine with our loaves due to the digestive benefits of the good bacteria and wild yeast and the absence of additives and preservatives.

If you aren’t sure if you can eat gluten containing products, we wouldn’t know either! Please consult with your Health Care Partitioner for these matters.

One thing we can say for sure, our bread is not suitable for Celiac!

While our white flour is not organic, we use 100% organic wholewheat and rye flours in our products.

All our flours are nasties-free! No additives, dough conditioners/improvers, mold inhibitors or such. Flour, water and salt is the way to go!

Most of our breads are!

Unless we are making a special loaf with cheese or another non-vegan ingredient added (which we will always specify!), our breads are vegan and contain only three ingredients: flour, water and salt.

Keep the cut side of the loaf face-down uncovered on a cutting board for the first 48 hours after purchase to maintain and enjoy crunchy exterior!

After 48 hrs, we recommend transferring bread to a plastic bag or a some kind of airtight container to avoid the bread drying out quickly and becoming too hard to slice.

Important! Once you transfer the bread to a bag/airtight container, the moisture from the loaf will be trapped inside, resulting in a much softer crust. We recommend toasting bread after the first 48 hours for best flavour and texture.

Alternatively, you can wrap your bread in a beeswrap which is a great and planet friendly alternative as it is naturally porous and will allow for some moisture to escape!

Absolutely! Put your loaf in an airtight container and freeze away.

Frozen loaf can be stored for up to 6 months, and up to year if you vacuum-seal it prior to freezing.

Simple: leave your frozen loaf on the counter (in a bag) overnight and enjoy in the morning.

A bit more work: defrost the bread overnight, quickly run the loaf under water for a few seconds (just enough to lightly saturate), then pop it into the oven for 15 - 20 mins at 350F or until the crust is crisp and cracks slightly when gently squeezed. Make sure your oven is fully pre-heated prior to putting the bread in. Once done, let the bread cool off prior to slicing.

A few reasons why we’ve made this choice. Read on!

Given the type of bread we make (high hydration hard crust sourdough) - it is best preserved whole and to be cut into right before consuming. Our breads can easily stay fresh and soft inside for days when kept whole, and start to dry out right away once cut.

Another reason is that any bread should be cut only when it has cooled down fully. The cooling period is VERY! important as it finishes the development of the crumb (the inside of the bread). Cut the bread too early and you risk finding a wet, sticky and gummy texture.

As we bake fresh every night, the bread is still a bit warm inside by the morning for slicing. We also bake loaves with allergens like nuts & seeds, which further limits how many loaves we can put through the slicer without increasing the risks of cross-contamination.

Do you know the most secretive secret of all on how to slice hard crust bread???? Here it comes…: all you need is a good bread knife! A good knife does most of the job for you, keeps your wrists intact and saves the integrity of the bread.

Here is a great quick-read article on how to choose a knife for a hard crust bread: https://www.houseofknives.com.au/blogs/news/how-to-pick-the-best-knife-for-cutting-sourdough-bread

Hope this helps!

Yes!

We offer options for both retail and food service industries.

Send us an email with your inquiry or stop by the Market for a chat!