SOURDOUGH
This is the oldest technique for leavening dough. Utilizing the fermentation process, a “mother” culture is grown, used, & replenished in the process of each bake.  

THE NORTH AMERICAN SOURDOUGH
This unique sour dough with a “mother” culture some 40 years old, has a base of organic unbleached flour, filtered water, and a touch of salt & honey. The result is a wonderfully chewy white bread with distinctive character. Instantly addictive!

MANZANILLO OLIVE SOURDOUGH
Our White Sourdough base, with a generous helping of whole Manzanillo Olives and a selection of fine herbs, this bread is a perfect accompaniment to soups and salads with style.

WHOLEMEAL SOUR DOUGH
For the traditionalists. Using the same techniques as our original sour dough this is a fabulous staple for the wholemeal crowd.

7-GRAIN WHOLEMEAL SOURDOUGH
To our wholemeal base we’ve added rolled malted wheat flakes, linseed, rye, oat flakes, rye, wheat bran, soy grits, triticale, and sunflower seeds to create a great high-fibre bread.