OUR SOURDOUGH

Each Sourdough loaf is made with the Highest Quality Ingredients

Highest Quality Bakers Flour high in Protein

Himalayan Sea Salt

Natural Levaine

Specialty Breads contain the Best Quality, Organic, Raw, and Natural Fresh Herbs.

 We Support Local Farmers

with quality and organic fruits , vegetables and micro greens

Testimonials

This homemade sourdough bread is the best! It is especially delicious when you get it fresh the first day. My husband and I nearly eat the whole loaf once it’s in our hands. Now we get it every week!

T Roberge

Wenelda’s bread is simply perfect and it’s good for you too! We love it when it is often still Warm when we pick it up. It’s a family favorite and we have shared loaves with many people who have become addicted as well. It’s a delight to have such a quality bread everyday. Toasted or fresh it’s the best! My last order was for 10 loaves as I have run out before and I don’t want that to happen again.

V Palma

This Bread is amazing. I love this Bread . I have ordered every week now for almost as long as she has been making it. There are 5 of us here and I hope to never have to buy store bread again. 

C Martell

Endorsement RHN

It’s not the food, it’s what we’ve done to the food.

I use that phrase daily with my clients. Instead of removing more foods from our diets, creating further restrictions, what if we just upgraded our food choices?

Bread in some form has been a staple in food cultures around the world for more than 10,000 years. However, the common breads of today are not the same and therefore are often problematic!

Our bodies are not designed to properly digest grains without preparations such as soaking, sprouting, and fermenting. Traditional cultures knew that, and before the 20th century, naturally leavened is the way that we historically made and consumed bread. Commercial yeast – saccharomyces cerevisiae – wasn’t available until the late 1800’s, and until then bread baking took time; time that improved the nutritional value and digestibility of the grains.

Sourdough bread can be made in under 12 hours, however longer fermentation offers more benefits. The long fermentation process that Wenelda at Das Backerei uses for her breads makes grains easier to digest and eliminates the phytic acid naturally contained in grains, allowing the nutrients to release into the dough. It also breaks down the complex carbohydrates and proteins (like gluten), making it a low glycemic and almost gluten free bread!

More benefits? Enzymes and beneficial bacteria (lactobacillus) are developed during the fermentation process, and some remain in the baking process. The acid present in the starter culture acts a natural preservative, preventing mold and bacterial spoilage. No preservatives, no additives!

I believe that food is as much to nourish the soul as it is to nourish the body, and I can’t think of a better way to nourish the soul than with delicious bread that’s been handmade with love. Yes, your body can tell the difference!

Brigitta Beer is a Registered Holistic Nutritionist and Certified Blood Analyst in Kelowna, BC. Her focus is on gut heath and the gut/psychology and gut/physiology connection.

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