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.
Most gluten-free bread is dry, dense and forgettable. Ours is naturally fermented like proper sourdough — so it actually eats like real bread, and it sits light.
No chalky, cardboard crumb. A soft, open inside and a crackly crust — the thing most gluten-free loaves never get right.
Fermented slowly for a full day, which pre-digests the dough. Easy and light, even on a sensitive stomach.
Raised on a wild gluten-free sourdough culture we feed ourselves — real fermentation, real flavour, never commercial yeast.
Gluten-free flours, psyllium for structure, a touch of honey. No gritty fillers, no list of things you can't pronounce.
Everyone back at the table, no one left out. This is where it belongs.
Everything you have been missing, back on the menu. Swipe through our favourites.
Most gluten-free bread is starch, gum and air. Here is what actually separates the two.
Baked fresh every Tuesday, hand-delivered within ~15 miles of New Windsor. Order through Sunday.
