For now, check out Integrity Foods for information about our ancient grains wholesale products. (We’re in the process of taking on Integrity Foods’ business.)

We will continue to mill all our whole-grain flours in-house and baking a full range of spelt and Kamut products, but we’re working on new breads including oats, rye, heritage wheats, and *GASP* white flour, in some cases.

Also in development: new muffins, cakes, all kinds of pastry, biscuits, cookies … All delicious, and all as healthy and natural as they can be while still actually being, for example, croissants.

You can ask us where all our ingredients come from and we can tell you. (They’re most likely friends of ours.)

Other neat things about our baking:

  • Everything that isn’t sweet (and some that are) will be baked in a giant masonry oven, just like they are now at Integrity Foods in Riverton, except that you’ll be able to watch us make fires and bake and so on from our cafe seating area. The intense radiant heat of the WFO produces tasty brown crusts that can’t be produced quite the same any other way.
  • Our recipes aim for maximum flour contact time with water. This means long overnight fermentations with either sourdough starter (all our hearth breads) or a small amount of yeast (sandwich/pan breads). As dough sits ferments overnight, enzymes in the flour break down big starches into smaller starches and sugars, so slow-fermented breads are easier to digest, taste pleasantly sweet without added sugar, and brown beautifully in the oven.
  • Fresh stone-milled whole grain flour goes rancid if it sits for too long, which is why commercial “whole wheat” flour has much of its germ removed (including all the happy fats in the wheat). We bake with nutritionally intact fresh-milled whole grain flours.
  • Nearly everything we use is organic. The exceptions are things that are really hard to source organically, like honey, and things that we’d rather get from someone we know (and whose agricultural practices we trust) than from someone far away who happens to be organic-certified.
  • Many of our sweet recipes include 50% or 100% whole grain spelt flour, which is milder, less bitter, and softer than whole wheat flour. Muffins and cinnamon rolls, in particular, are *better* than their white flour equivalents, and we can even do a 50% spelt croissant.

That’s all for now. Check back soon for more updates!