Bread made exclusively with dry yeast and baker’s fresh yeast contains unbalanced levels of phytic acid. This acid binds to nutrients in flour, which prevents them from being released to your body and causes a big glycemic spike. The diabetes crisis in industrialized countries goes hand in hand with the industrialization of bread and the use of dry yeast in particular. People often write off all carbohydrates in bread as bad, not realizing that carbohydrates in sourdough based breads contain little to none of this spike, which is the true culprit in diabetes and weight gain.

Our breads and pizzas use a 3-year-old mother yeast sourdough starter. This is full of wild yeast and contains lactic acid. Lactic acid breaks down the phytic acid, releasing mineral content and reducing the glycemic spike. Additionally, our bread doughs all begin with an autolyse process. This involves mixing flour and water and allowing them to sit prior to finishing the dough. Thus, developing the wonderful and beneficial wild yeast!

Unnecessary sugars, preservatives, salts, and oils may make bread last longer or give it a tasty first impression. But, they also transform something that is essential for your diet into junk food; much like sugary soda does to a regular glass of water. The rapid commercial bread making process leaves dough tasteless, so companies compensate with preservatives and additives. Our breads undergo slow rise techniques and contain only flour, yeast, salt, and water. We bake them before the shop opens every morning since they are best eaten fresh.