Sprouted wheat bread – This is made using our own homemade flour. We soak and then sprout organic whole wheat berries by keeping them moist until they begin to germinate and become a plant. We dehydrate these sprouts and mill the dried sprouts into a flour.
What’s the purpose of this? During the sprouting process, the starchy portion of a grain or legume is digested by the young plant, leaving less starch and more proteins, vitamins and minerals for us, the sprout-eaters. Sprouts are a high-nutrient food, as they contain the vitamins, minerals and enzymes that are necessary for a plant to grow. Additionally, in a sprouted state, a grain or bean offers minerals that are more bio-available to us, or more easily absorbed by our bodies. This is because phytates, a group of natural compounds which inhibit mineral absorption, are reduced in sprouted grains.
Sourdough – Many of our breads start with our homemade natural sourdough starter. It was made using natural yeast from the skin of organic apples. This starter eliminates the need to use commercial yeast and results in a delicious bread with a great, springy texture.
Sourdough is as nutritious as it is tasty: it has a lower glycemic index (a measure of how high and how quickly blood sugar spikes after eating a food) than bread made with commercial yeast. Also, like our sprouted grain breads, sourdough makes certain minerals in whole grains more bio-available to our bodies by helping to break down phytic acid, which inhibits mineral absorption.
Our supersourdough is fermented for several days before being baked. This long fermentation time gives the gluten in the dough more of a chance to break down. The longer a dough is allowed to ferment, the more sour the flavor becomes and, due to the broken-down gluten structure, the more easily digestible it may be for some individuals (although everyone is different, and a bread that’s great for one person may not be for another).
Pastries, treats and pan dulce – We use organic flour, eggs, milk, fruits and vegetables in our baked goods. We make a point of finding locally grown, seasonal produce to incorporate into both sweet and savory breads, like our fresh fruit danish.