The Organic Whole Grains

 For many of our breads we use Spelt, an ancient relative of wheat. Ancient grains are easy to tolerate and are nutritionally superior to modern wheat. They have substantially less gluten, more water soluble protein, a wide variety of minerals, natural anti-oxidants, essential phytonutrients and also a distinctive, sweet nutty flavor.

We also bake with Rye, which we use for our unique 100% Rye loaf and our mouth-watering Espresso al Cioccolatto. We also use Oat and Barley for a growing number of products.

For our Gluten Free bread and cookies we currently use Quinoa and Millet. Soon we'l be introducing products based on other Gluten Free Whole Grains.

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