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Our sourdough is naturally leavened bread, which means it doesn’t use
commercial yeast to rise.
Instead, it uses a ‘starter’ – a fermented flour and
water mixture that harnesses wild yeast and good bacteria – to rise.
This also produces the tangy flavour and slightly chewy texture you’ll find in sourdough.
Wild yeast has more flavour than commercial yeast, and is natural in the sense that it doesn’t contain any additives. Considered the holy grail of artisanal baking skills. We use a mixture of ancient and heirloom grains such as "Dave's Black" and from independent growers like K2 Mills & Against the Grain.