Sourdough Bread Gal

When food is made by hand, with time and attention you can taste it. It's warm, it's comforting and it shows how much you care. I take it seriously, with zero short cuts. To achieve a good loaf you need a good sour active starter. This is why it takes a few days of prep and feeding to give you our final product. I have folding involved, shaping, temperature sensitive, and lots and lots of patience. Plus I use only organic flour. Which means, that the flour milled from organic grain has been produced with higher levels of environmental and animal welfare, lower levels of pesticides and no genetically modified ingredients (GM) or artificial fertilizers. I also use only natural spring water. I feel strongly, folks who have zero clue as to the craft of bread making would be the ones to question the price. I get all my flour from Anita Mill Flour in Chilliwack and buy our natural spring water. Very eager to expand into other loaves and different flavors. In 2021 we also will be offering bone broths, and fire cider! Thank you for reading this and hope to bake a loaf for you soon!