Pastry Artist

Humans have been making and eating bread for more than 12,000 years. With the exception of those who have celiac disease, wheat and gluten is a natural part of the human diet. So why is it that so many have an uncomfortable response when eating bread, pasta, and other wheat-containing foods?

At its most basic level, bread is made from just four ingredients: flour, water, yeast, and salt. However, if you look at the ingredients of a loaf of bread purchased at a grocery store, you will see around 33 different ingredients! These include preservatives, shelf stabilizers, dough conditioners, and food dyes. All of these laboratory made chemicals and preservatives are not part of our diets.

We believe in using clean ingredients that have been minimally processed. That’s why we only use flour that has not been bleached or bromated, sugar from sugarcane, and other natural and organic ingredients. Gluten-free “flours” are often made with xantham gum, chemical emulsifiers, and other laboratory-made ingredients that do not align with our commitment to using clean and natural ingredients.