Our bread is crafted using Rakkenji, a traditional fruit-based fermentation starter. Unlike commercial yeast, Rakkenji is cultivated from fresh fruits and vegetables like apples, carrots, yams and rice.

Why is it special?

• Unique Flavor: It imparts a delicate, natural sweetness and a complex aroma that you won't find in standard sourdough.

• Superior Digestion: The fruit-based cultures work with our 48-hour fermentation process to thoroughly break down gluten, making it exceptionally gentle on the stomach.

• Ancient Tradition: We use these time-honored techniques to ensure every loaf is a nutritional powerhouse, not just a carb.