Free of wheat, dairy, yeast, eggs, sugar, and added fat
Stories on the history of bread making abound! From mixing dough by foot in wooden troughs, through the industrial era, and into the technological scene. Now with pressing of buttons all aspects of breadmaking can be accomplished, without the touch of the human hand! In our operation we choose the “hands on” approach to creating food that can be eaten with attention. The artisan description implies the involvement of human hands and hearts! We hope to keep it that way.
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Desem Bread (*all the starred ingredients are certified organic)
All seeds and nuts are soaked overnight for greater nutritional benefit.
Spelt 650g *Spelt flour, *spelt starter (cultured flour and water), water, *Nature’s Cargo TM
Sea Salt |
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Desem Bread (*all the starred ingredients are certified organic)
All seeds and nuts are soaked overnight for greater nutritional benefit. Some of the varieties are seasonal.
Spelt 650g *Spelt flour, *spelt starter (cultured flour and water), water, *Nature’s Cargo Sea Salt |
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Our reason for having Desem (yeast free) bagel and buns in our product line.
It seemed to us that there were eaters looking at our selection in the stores and wishing to have a bagel or bun. They were eating yeast free goods and longed to bite into one of those bagel; but, alas, they all had yeast! We developed a line of desem bagel and buns for such people.
Desem Bagel (*all the starred ingredients are certified organic)
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Some our our recipes have been collected during visits to other bakeries. In 2004 we attended the Brick Oven Bakers conference just north of San Francisco. This scone recipe comes from the resident baker at the Headlands Art Center. It is delicious! In past summers they were a big hit at the Gimli Farmers’ Market. We baked the scones in the brick oven, put them in baskets while still hot, and went off to market. People would be waiting! This was their morning treat on Saturdays. What better way to start off the day!
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