Our best seller, nine years running

Three days of fermentation. Four ingredients.

Flour, water, salt and time. Nothing else goes in. The long ferment breaks down starches and phytic acid before the loaf ever reaches the oven, which is why people who struggle with ordinary bread usually do not struggle with this one.

Naturally leavenedNo commercial yeastNo additivesZero-gluten kitchen
Shop the range →6 products
72hFerment
4Ingredients
525Orders, 24 months
#1Product by revenue
GF Mini-Bread RollsGF Mixed Seeds Bread LoafGF Za'atar Mini-Bread Rolls
Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·Zero-gluten kitchen·No seed oils·No refined sugar·Baked in small batches·Made in Kuwait·
Why it matters

What makes these different.

01

The starter is older than the shop

A live culture of wild yeast and lactic bacteria, fed every day. It is what leavens the loaf, and it is why two batches are never quite identical.

02

Slow is the active ingredient

Seventy-two hours of fermentation lowers the phytic acid that blocks mineral absorption and pre-digests part of the starch. The result is a loaf that sits lighter and keeps you full longer.

03

A gluten-free sourdough that is actually sourdough

Most gluten-free bread is a batter held together with gums and baked in an hour. Ours is fermented the same three days as the wheat loaves, in a facility that has never held gluten.

04

Choose your bake day

Every loaf is baked the morning it goes out. Pick the day at checkout and it travels to you the same afternoon.

Questions.

Is sourdough lower in gluten?
Fermentation reduces gluten in wheat sourdough but does not remove it, and it is not safe for celiac disease. If you need zero gluten, choose the loaves marked from our zero-gluten kitchen — those are made in a separate building entirely.
Why does it cost more than supermarket bread?
Three days of fermentation, a bakery running at a fraction of industrial throughput, and no filler ingredients to bring the cost down.
Can I freeze it?
Yes, and you should. Slice on day one, freeze, and toast from frozen — it comes back better than most bread does fresh.

Eat like we do.

Everything here is made in our own kitchens, mostly from produce grown on our own farms. Nothing we wouldn't feed our own family.

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