🥕🍓🥒 Spring orders placed today are available the week of April 19th. 🥕🍓🥒
Complete any farm-to-table meal with a freshly baked loaf of sourdough. The moist crumb and hearty crust gives this bread a longer shelf life. Its long and slow fermentation breaks down the carbohydrates in wheat, making it more easily digestible than other leavened breads.
To extend the shelf life, store in an airtight plastic bag in a cool, dry place. Make sure to cover the open face of the bread, by wrapping or place facedown on a flat surface. Do not slice, for extended shelf life.
Mass produced bread has been stripped of nutrients to help extend the shelf-life. It's made from wheat that's been sprayed with chemicals, putting farmworkers health at risk and damaging the environment.
We source our bread from local, artisanal bakers like Ravenna Wilson of Native Bread, who has spent 10 years perfecting her craft, making bread and pastries in her own commissary. Native Bread believes in organic, unbleached and unbromated flour because it tastes and behaves better. (Bromate is considered a carcinogen and is often added to flour to strengthen the dough.) Above all, they believe in taking the time to make the product correctly from start to finish. They know that their skill and technique will provide the shortcut.
I love having a one-stop shop though Local Roots! It makes grocery shopping so much easier and more pleasant!
Local Roots member