As a small business, we thrive to create a more resilient local economy and therefore believe in supporting other local businesses. That is why we choose to source our flours from Millstone Farm & Organics, a dedicated gluten free grain mill located in North Saanich. The flours we use in our blends are stone milled to order which ensures maximum freshness, quality and taste. We are also part of their pail exchange program which means less packaging, less waste and fresher grains. 

It all starts with Jane Dough; our voracious starter and our blend of organic gluten free grains that are milled through a slow turning stone mill. This process keeps the grain cool, protecting their various nutritional qualities. Our gluten free sourdough bread is then handcrafted in small batches using a slow fermentation process (48hrs-72hrs), during which the characteristic sourdough flavor slowly develops. This slower process also ensures our product is more easily digestible as we know this sometimes may be an issue for people with Celiac disease. 

Our self-taught creator Vanessa started exploring gluten free baking almost a decade ago and has since worked on refining her baking skills to offer a variety of food items that are both flavourful and safe for people diagnosed with celiac disease.