Our family has been baking/cooking from scratch since early 2008.  We have baked using, commercial yeast, sourdough, biga, poolish, brioche, tangzhong, and fruit water.  We make all of our own dips, sauces, seasonings, anything from salad dressings to mayonnaise, bbq sauce, you name it we have likely tried it.  We also can vegetables from our garden. We have found what our family likes and made it a routine.  

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All eggs and/or dairy, used in our baked goods, come from our farm.

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Do you make lactose-fermented products?  

Absolutely, we do not make sourdough (due to it making us feel unwell),

we do make fermented vegetables and fruits, read more about our dairy products HERE.  

We have made kefir water, kombucha, our own apple cider vinegar and even mead.

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What type of wheat do you use?

We use organic einkorn wheat along with wheat sourced from Italy.  

We will also be offering authentic Italian baked goods, this will be from a variety of white flours,

honoring Sam's heritage and our families love for everything Italian!!

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We use wheat for our breads and Saccharomyces cerevisiae yeast

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Why do you use Einkorn flour and Italy sourced white flour?

Our third child had a reaction to infant injections.  This is what originally started Debbie's quest for making everything from scratch in 2008. We began using einkorn when Debbie was diagnosed with hypothyroidism(2013).  Debbie healed from hypothyroidism while eating einkorn wheat. Our third born child was eventually diagnosed with a form of auto-immune kidney disease, our desire was to reduce his toxic load as much as possible.  

Glyphosate along with other environmental toxins are a great concern.  

 

PLEASE NOTE:  Our kitchen is NOT gluten free.  

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Debbie was blessed with healing from hypothyroidism in 2014 after a year of using strictly einkorn wheat (with yeast) in our home.

Our child with kidney disease went into complete remission with he help of a Certified Classical Homeopath with extensive training in auto-immune diseases and cancers.

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Why don't you use sourdough starter instead of yeast?

We have found that using sourdough starter has not helped our family with health challenges, to the contrary sourdough actually makes us feel unwell.  (Think seasonal allergy symptoms, stomach bug, head cold).   Sourdough starter can contain high levels of histamine.  We have not had any adverse affects from using Saccharomyces cerevisiae which has been used for 1,000 years, long before autoimmune diseases, cancer, dementia, infertility and diabetes became rampant.

We now mostly employ long ferment saccharomyces cerevisiae yeasted breads and our favorite technique tangzhong roux.

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Do you use all organic ingredients?

Close to 90% of what we eat is organic.  We choose organic to protect our son's kidney's.  We limit our corn and soy consumption due to the likely hood of contamination with GMO corn and soy.  Any corn or soy we eat(which is very small) is 100% organic.  We do not feed our animals corn or soy.  EVER.  

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What type of Oils/Fats do you use in your home?

(All fats and oils are organic)

Virgin Coconut Oil

Olive oil 

Ghee

Raw butter

Lard

Tallow

Avocado Oil

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Come back often to see what we are adding to our bakery.