Yes, we have no commercial yeast in our bakery at all, even our buns are sourdough. Check out this blog post all about sourdough.
That depends on who’s house it’s in. We’ve generally found keeping the loaf in the paper bag rolled at the top, a reuseable ziplock bag, or in a cloth bag, the loaf lasts for approximately 4 days. If you don’t plan to eat the whole loaf right away we recommend freezing it on the first day when it’s the freshest.
Yes, it does. If you’re not a loaf a day eater like we are then you may want to slice and freeze your bread so that you can pull it out a slice at a time for toast. We recommend a reusable freezer bag.
No, probably not. Bread stays fresher when you slice it as you need it and commercial slicers are bulky and insanely noisy, not to mention really expensive to have the teeth needed to cut into artisan bread. We may start selling hefty bread knives one day though.
Take a deep breath.
Be prepared to use your bread knife like a saw.
Slowly saw the bread.
Nice Job, it does take a little while to get used to.
If that was still tough try slicing the bread right down the middle then turning the half on it’s side, flat side down on the cutting board. Then slice one half at a time.
We do use spelt along with emmer, kamut, rye, and red fife. Those are all the grains we mill on site. We also use organic BC unbleached white bread flour in our light and medium loaves to make it fluffier. The dark loaf is 100% of the ancient milled grains and that’s why it’s heartier.
I am no longer riding around door to door on my bike with loaves, however we are delivering through Kootenay Farm-to-Folk. Check out their website on how to order.
We do not have an organic certification however we do use all certified organic ingredients. Our current supplier is True Grain & Fieldstone.
No. All of our bread has gluten. Our Dark loaf is considered low-gluten as the gluten content is mainly from Red Fife an ancient grain. Those with gluten intolerance have found our bread easier to digest because we use the whole grain and have a long fermentation. In saying that though, if you are celiac then our bread is not for you, milling our own grains means there is literally flour in the air.
No, Dan did go Keto for a while (while still making bread, he’s a trooper) so good luck on your journey and getting past the flu. Our goal is to make the best bread we can with only flour, water, and salt so we’re going to stay focused on that for now.
Yes, the only time we’ve had nuts in the bakery is almonds in November & December for our Stollen loaf.
We have partnered up with Kootenay Farm-to-Folk. You can check out their website on how to order our bread to where you live.
Yes! Send us a message through Contact Us about your event or wholesale needs and we’ll see what we can do.
We’re really happy to support the efforts of Healthy Kimberley Food Recovery Program. Our one day old loaves get distributed to school breakfast programs. Check out the article featuring them in GoKimberley!
Send us a message, we try to reply as quickly as possible. If we don’t reply in three days we didn’t get the message so please try again. You can try us on our Contact us page, Instagram, or Facebook.