About Our Bakery

Sourdough bread, one of the healthiest bread.It is an old favorite that has recently risen in popularity. Most leavened breads use commercial baker's yeast to help the dough rise. However, traditional sourdough fermentation relies on "wild yeast" and lactic acid bacteria that are naturally present in flour to leaven the bread.
Wild yeast is more resistant to acidic conditions than baker's yeast. This is what allows it to work together with lactic acid-producing bacteria to help the dough rise. Sourdough bread takes much longer to ferment and rise than other types of bread, which is what creates its particular texture .
Sourdough bread contains higher levels of folate and antioxidants than other breads. Also, its lower phytate levels allow your body to absorb the nutrients it contains more easily.
Sourdough bread contains lower amounts of gluten and its prebiotic- and probiotic-like properties may help improve digestionSourdough fermentation produces changes in the bread that may allow for better blood sugar control and improved insulin sensitivity.