Yes! Although we are not certified gluten free (yet), we use only certified gluten free ingredients in our products. Our kitchen space is also free from possible cross contamination.

Yes! All our bread and pizza dough are suitable for vegan diets.

No! Most of our baked goods contain high quality, organic dairy and eggs, as we do prefer these options over their, often highly processed, less healthy vegan counterparts.

NO! We do not use oats, or oat flour in any of our bread.

Very rarely some of our treats may contain oats but in those instances is it very obvious in the dessert itself (like an oat bar)

Do not leave your Gluten Free Sourdough bread for more than two days at room temperature (especially in the heat.) Wrap your bread in a plastic bag before placing in the refrigerator, where it should keep for an additional 4-5 days

Or

Slice and Freeze your loaf (we suggest "curing" your bread by placing it in the refrigerator it for at least 12 hours before slicing).

YES!

Our bread dough is super high hydration (we do not like dry crumbly bread) which means that freshly baked loaves, will feel gummy and leave a residue when slicing.

If you are planning on slicing and freezing your loaf, we highly recommend "curing" it in the refrigerator 12hrs-24hrs before slicing. This will allow it to firm up and will make the slicing process much easier.

If eating fresh, using a sharp knife and cleaning it between cuts will make a huge difference!

YES! Since gluten free sourdough bread has, of course, no gluten, it does not have as much structure as a traditional loaf of bread.

We choose not to use gums or fillers in our breads and rely entirely on psyllium husk fibres to provide structure.

Psyllium husk is wonderful and a healthy source of soluble fibres but it can not compete with the structural strength of gluten. Which means that, as the bread rest after being baked, it can be normal for it to settle lightly at the bottom.

It is perfectly safe to eat and will taste just as good as any other loaf!

Start by thawing the dough. This can be done by leaving it in the fridge for 36-48 hrs or leave at room temperature for 12hrs. The idea here is to let the sourdough culture reactivate. Wait until you notice some bubbling before using.

For ease of use we recommend rolling the dough between two pieces of lightly floured parchment paper until it measures between 10-12 inches diameter. Par-Bake the dough on parchment paper for 5-ish minutes on a pre-heated (500C) pizza stone or baking tray. Then, add your toppings and bake directly on stone for an additional 10-15 minutes until pizza looks done! 

Keep in mind that less is more when it comes to sauces, whether you use a cream or tomato base, do not flood the dough with sauce as it will affect the quality of the final product. 

No. Most of our delicious Ice Cream Sandwiches are made using organic dairy. We do sometimes offer dairy free varieties but those will clearly be identified.

Sadly no! At this time we are not able to ship our products. Sign up for our newsletter to be the first to know if that changes.