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About our breads

When I started the bakery, my mission was always to showcase the flavors of all the wonderful grains grown in the Northeast as much as I could. As such, there is no “white flour” in any of our sourdoughs (or the Rustica). They are made entirely with wheat, spelt, rye, barley, einkorn, and corn grown here in the northeast and freshly stone milled by the folks at Ground Up Grain in Holyoke or Farmer Ground Flour in Trumansburg, NY.