Made with 90% white unbleached organic flour and 10% hard red wheat milled at Uncle Mark’s. White, crispy crust with a chewy bread texture. Not made with Heirloom grain.
Made with 90% white unbleached organic flour and 10% hard red wheat milled at Uncle Mark's. White, crispy crust with a chewy bread texture. Not made with Heirloom grain.
Made with 100% whole organic Einkorn. One of the earliest cultivated forms of wheat. Low gluten content (7%). Katrina's favourite (for taste and easy to digest)!
Einkorn wheat commonly grows wild in the hill country in the northern part of the Fertile Crescent. Hunter gatherers in this region may have started harvesting einkorn as long as 30,000 years ago, according to archaeological evidence from Syria. Although gathered from the wild for thousands of years, einkorn wheat was first domesticated approximately 10,000 years ago.
Einkorn contains low gluten but has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.
Made with 100% organic Marquis grain, lightly sifted. A classic.
Marquis is a canadien heritage wheat. It originated in the early 1900, when Dr. Charles Saunders crossed a wheat from India, Hard Red Calcutta with a canadian wheat, Red Fife.
It made Canada famous for its excellent bread grains all around the world!
Same dough as Mountaineer but with flax, sesame, pumkin and sunflower seeds!
Content
The pastry is the same as the croissant, with dark chocolate bars
Made with 90% white unbleached organic flour and 10% hard red wheat milled at Uncle Mark’s. White, crispy crust with a chewy bread texture. A taste from France. Yann’s favourite with butter and jam! Not made with Heirloom grain.
Made with 100% whole organic Einkorn. One of the earliest cultivated forms of wheat. Low gluten content (7%). Katrina’s favourite (for taste and easy to digest)!
Einkorn wheat commonly grows wild in the hill country in the northern part of the Fertile Crescent. Hunter gatherers in this region may have started harvesting einkorn as long as 30,000 years ago, according to archaeological evidence from Syria. Although gathered from the wild for thousands of years, einkorn wheat was first domesticated approximately 10,000 years ago.
Einkorn contains low gluten but has a higher percentage of protein than modern red wheats and is considered more nutritious because it also has higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.
