Our artisanal sourdough is made in the traditional slow-fermented process. We use a starter that we feed and cultivate made from a combination of brown rice flour and the Caputo GF flour. The dough is then made from our flour blend and cold ferments overnight before our loaves are shaped and baked.

Our loaves are 1.00kg prebake weight - they are big! We are making gluten free bread bigger!

For local pickup. customers have the choice of fresh or frozen. All domestic shipping will contain the frozen items.

To refresh the bread to "just baked" reheat at 325F for about 20-25 mins. 

We typically will cut the loaf if half and keep half in the freezer and rebake half of it and then have a day or two of fresh bread before putting it in the fridge. It can keep in the fridge for about 2-3 weeks. If you're going to store it in the fridge for more than a few days, we recommend slicing it first. It will get hard in the fridge but will toast up back to soft!

Ingredients: Caputo GF flour blend (contains GF wheat starch), water, brown rice flour, tapioca starch, rice flour, sorghum flour, potato starch, psyllium, honey, salt

The brioche-style dough used in the challah and burger buns now in a larger loaf for sandwiches - or perfect for a french toast. As with the burger buns, brushed with a vegan butter after baking for that buttery brioche flavor.

1.0kg pre-bake weight 

Contains egg

Ingredients: Tapioca Flour, Brown Rice Flour, Egg, White Rice Flour, Sorghum Flour, Water, Canola Oil, Olive Oil, Psyllium Husk, Salt, Baking Powder, Xanthan Gum, Vegan Butter*

The brand of vegan butter that we use is Violife

Traditional braided challah for shabbat lightly topped with sesame seeds. Gluten free, wheat free and dairy free

Ingredients: Water, Tapioca Starch, Egg, Brown Rice Flour, White Rice Flour, Sorghum Flour, Honey, Psyllium Husk, Sugar, Yeast, Canola Oil, Olive Oil, Salt, Baking Powder, Xanthan Gum, Sesame Seed