Sourdough Bread
Our loaves are always made with organic local grains. We use heirlooms and ancient varieties so you can discover new flavors and nourishment from old staples
All following loaves will contain wheat, rye, and sea salt.
Suburban/North Country Sourdough
Wheat, Rye, Salt.
This is our simple but superb staple: freshly-ground heirloom wheat and rye, filtered water and sea salt. It has a balanced flavor and acidity. Perfect everyday bread.
Lumberjane
Raisins, Walnuts, Quinoa, Chia.
A customer favorite. My (naturally) sweetest loaf, from the heafty amount of raisins. The walnuts bring hearty nuttiness, while the quinoa adds some surprising crunch. The chia just joins the team to make this utterly wholesome.
Italian
Castelvetrano and Kalamata Olives, Lemon Zest, Herbs (Rosemary, Thyme, Sage, Oregano, Marjoram).
Italian flavors make this loaf work great for summer sandwiches (bruschetta, fresh cheese, pesto...). It creates great salad croutons or can be enjoyed simply toasted with olive oil!
Here Comes The Sunflower
Heirloom (Wapsie Valley) Corn, Sunflower and Sesame Seeds.
This polenta-based loaf has a distinctive nuttyness and crispiness. Super hearty for any sweet or savory wishes.
Ancient
Einkorn wheat, Seeds (Nigella, Sesame, Hemp, Flax).
Einkorn is an ancient type of wheat, naturally low in gluten, with a lovely nutty hint. We harmonize its flavor with some nutritious seeds. Nigella, or black cumin, is a peppery, almost garlicky spice. It triggers palette passions.
Mexican
Roasted and Smoked Peppers (Chipotle, Ancho, Guajillo), Agave, Cinnamon, Cloves.
Nice heat with bold smoky and earthy flavors, rounded up by a hint of agave. Mexico tastes close to home with this loaf.
Spanish
Grass-Fed Sharp Cheddar Cheese, Smoked Paprika.
Cheddar cheese mixed in the dough with a dash of smoked paprika. Cheesy and classy: good for sandwiches or to serve with a meal.
Beet It!
Roasted Beets, Earl Gray Tea, Orange Zest.
Deep purple flavors. Give this loaf a bold zing, which pairs with deep flavors, sweet like cherry and chocolate spread or savory like roast beef sandwich.
Low Gluten Loaves
A delicious alternative!
All following loaves contain rye and sea salt. They do still contain small amounts of gluten because of the rye starter and from being made in the same facility as the wheat loaves.
7 Grains
Oats, Sorghum, Millet, Brown Rice, Teff, Buckwheat, Rye, Wildflower Honey, Psyllium Husk, Sea Salt.
A delicious alternative!
A Brick of Rye
Rye, Sea Salt.
Incredibly moist, deliciously sour, and heavily flavorful. This 100% rye bread is a powerhouse of flavor and nutrition.
Little-known fact: rye is very rich in antioxidants!
No Wonder Bread
Spelt (IL) or Einkorn (NY), Maple Syrup, Extra Virgin Olive Oil, Sea Salt.
Soft, delicate, and lightly sweetened sandwich-style loaf that replaces Wonderbread in a nourishing way. Best toast and french toast ever!
Specialty Doughs
Our Specialty Doughs are sourdough-fermented as well. We of course still utilize traditional technics and ingredients, while bringing flavors closer to home by using local produce.
Rye Bagels
Rye, Wheat, Barley Malt Syrup, Seeds (Sesame, Poppy, Flax and Hemp), Sea Salt.
Those are traditionally exquisite bagels: sourdough fermentation, overnight fridge rest, barley malt water boil, seed topping, and stone oven baking. Carefully crafted chewysomeness.
Semolina Focaccia
Durum Semolina Wheat, Rye, Olive Oil, Toppings (vary), Sea Salt.
Italian flatbread style of bread, intensely flavorful and tender; made with whole durum semolina, an ancient type of wheat super high in protein! We use organic extra virgin olive oil, and a variety of toppings, depending on farmers' seasonal availability. No matter the flavor, this bread is a fulfilling meal.
Slice and toast them again for decadent crispness and browning. Serve as sandwiches, with a side salad, or just by themselves!
Cookies, Crackers, and Other Treats
Einkorn whole flour, unrefined sugar, local pastured eggs, grass-fed butter: there's no guilt in this pleasure.
Brown Butter Einkown Salted Chocolate Chip Cookies
Einkorn, Unrefined Sugar, Grass Fed Butter, Bittersweet Chocolate Chips, Walnuts, Pastured Local Eggs, Vanilla, Baking Soda, Cinnamon, Sea Salt Flakes.
Incomparable!
All butter is grass-fed; the eggs are from pasture raised chickens from a local Illinois farm; the sugar is unrefined and organic; einkorn is an ancient type of wheat, milled fresh, whole; bittersweet chocolate, walnuts, sea salt flakes.
Blueberry Buckle Cake
Blueberry, Blackberry, Raspberry, Spelt or Einkorn Flour, Grass-Fed Butter,
Unrefined Sugar, Pastured Eggs, Vanilla, Baking Powder, Spices, Sea Salt.
Seriously the best cake ever.
Pies
Dough: Einkorn, Unrefined Sugar, Grass Fed Butter, Rye, Sea Salt.
Apple Pie: Apples, Unrefined Sugar, Lemons Juice & Zest, Spices.
Harvest Pie: Pumpkins. Sweet Potatoes and Butternut Squash, Unrefined Sugar, Spices, Eggs, Butter.
Maple-Pecan Pie: Pecans, Maple Syrup, Eggs, Butter, Vanilla.
​
All butter is grass-fed, sugar is unrefined and organic; einkorn is an ancient type of wheat, milled fresh, whole.
Maple Pecan Popcorn
Organic Popcorn, NY Maple Syrup, Pecans, Coconut, Coconut Oil, Baking Soda, Salt.
The tastiest snack
Hand Pies
Einkorn, Unrefined Sugar, Grass Fed Butter, Rye, Sea Salt.
Filling A: Apples, Lemons Juice & Zest, Spices.
Filling B: Peach, Spices.
All butter is grass-fed, sugar is unrefined and organic; einkorn is an ancient type of wheat, milled fresh, whole.
Rye Crackers
Rye, Olive Oil, Sea Salt, Seeds.
Crispy, hearty, sourdough rye crackers.
Sourdough Starter
We would like to see a world of self-sufficient healthy people. For that goal, we are sharing our starter culture and providing caring instructions for them. Multiply wellness!
Sourdough Starter
100% Freshly Milled Rye
This community of microorganisms has been our helper since the beginning of our operation. They have been passed down to Douglas from Sarah Owens, the author from whom he learned his craft. It has survived extreme cold, heat, acidity, and long travels so they are strong and sturdy. Enjoy!
How to activate your starter?
In the jar, you will find 120g of rye flour and the starter
culture. To activate it, you just need to warm ½ cup of water, add to the jar and mix until the flour is wet. Careful not to overheat the water: pleasantly warm to touch is perfect!
Using the rubber band, mark the height.
Find a warm spot in your kitchen, and let it ferment from
8h to 24h. When they double in size (looking by the rubber band) they are ready to be used!
How to care for your starter?
After using almost all of it, leaving just some specs in the
jar, you should feed them with more flour of your choice (although I strongly suggest rye for its health and taste qualities).
The quantity of flour will depend on how much you
would like to use on your next bread making, so you never have too much leftover starter getting sour.
So add the flour, and mix until they are dry. You can
store them dry like that and when ready to feed them for use (8h to 24h hours prior to bread making) you feed them the same amount of flour in warm water.
