Malty, nutty, with a deliciously soft texture.
 
This dough is three days in the making and last three times as long. They’re made with organic wheat flour. The long fermentation allows the gluten in the bread to break down, making it easier to digest, so it's ideal for those with a gluten intolerance. Makes great toast for up to a week and freezes very well.
 
Organic, Vegan