Sourdough for people who can't do regular wheat. Soft crumb, golden crust, real bread feel at last.
Gluten-friendly sourdough for people who cannot do regular wheat. Made with a blend of gluten-free flours, psyllium husk for structure, our naturally fermented starter and a touch of honey.
Soft crumb, golden crust, the real feel and aroma of bread, with none of the chalky, crumbly sadness of most gluten-free loaves. One honest note: it is baked in a kitchen that also handles wheat, so gluten-friendly rather than certified for celiac.
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If you can't pronounce what's in your bread, you shouldn't eat it. Here is the whole list, nothing hidden, nothing you need a chemistry degree to read.
No wheat, no rye, no barley. Psyllium husk gives it real structure and our wild ferment gives it real flavour. Baked in a shared kitchen, so gluten-friendly, not certified gluten-free.
Long, slow fermentation does more than build flavour. It changes how the bread behaves in your body, and it is the reason real sourdough sits so much lighter than the supermarket kind.
A 24 to 36 hour wild ferment is the whole craft. It builds the flavour, the texture and the goodness no fast bread can fake.
Long fermentation pre-digests the dough, breaking down what leaves shop bread sitting heavy. Real sourdough lands light.
That same slow ferment lowers the glycemic load, so real sourdough releases its energy steadily instead of spiking and crashing.
The wild starter that raises the loaf fills it with beneficial lactobacteria, the good bacteria a healthy gut is built on.
Real sourdough carries no preservatives, so it lives on its own clock. The good news: it takes to the freezer better than any other bread. Here is how to keep every slice tasting like it just left the oven.
Keep it cut‑side down on a board or in a paper bag at room temperature for 4–5 days. Skip the fridge — cold air actually stales bread faster.
Slice it first, then freeze in a sealed bag for up to 3 months. Because it is naturally fermented, it thaws back with its crumb and flavour intact.
Straight from frozen into a toaster, oven or air fryer for 3–5 minutes. The crust crackles back to life and it tastes fresh‑baked again — no thawing needed.
Our tip: portion a loaf the day it arrives, freeze what you will not finish that week, and revive slice by slice. You get bakery-fresh bread on a Wednesday morning without ever standing in a queue.
Everyone back at the table, no one left out. This is where it belongs.
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Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
