Over 100 years in the making…

Authentic sourdough bread has a distinct flavour profile that is unique to the “sour” that is being used to raise the bread instead of commercial yeast.

The sour is a combination of rye flakes and water that is kept at room temperature and fermented over time by a variety of naturally present yeasts and lactobacilli that basically digest the carbs in the bread to produce gas to raise the bread.

The type of bacteria varies with geographical location and the length of time to accumulate in the sour.

The flavour of the bread changes as the sour matures gradually developing complex caramelized grain and pleasantly sour flavour notes.

The sour used to make this bread has been maintained for over 100 years by four generations of one family to create bread that is uniquely delicious.