The Organic Whole Grains
We stone grind Organic Whole Grains to a coarse, creamy flour just before mixing, in order to minimize oxidation and preserve all nutrients in the grain.

For most of our breads we use Spelt, an ancient relative of wheat. Ancient grains are easy to tolerate and are nutritionally superior to modern wheat. They have substantially less gluten, more water soluble protein, a wide variety of minerals, natural anti-oxidants, essential phytonutrients and also a distinctive, sweet nutty flavor.

We also bake with Rye, which we use for our unique 100% Rye loaf and, occasionally, our mouth-watering Espresso al Cioccolatto. We also use Oat and Barley for a growing number of products.

Every season we introduce a new Season Bread based on one of our freshly stone-ground grains.

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