No. Please read On Wheat for a discussion of the issues behind gluten sensitivity.
It might be. This bread solves the problems that make conventional bread difficult for some people to digest.
Nope. But that may be next.
Yup. Find out about tastings, new products, and maybe a (very) occasional sale. Click here.
Send us an email.
No. For cupcakes, go to Angel Cakes. Jen Angel is the cupcake queen of Oakland.
Yes. If you'd like to serve Bread++ bread in your restaurant, contact us.
Our bread keeps for at least a week just sitting on the counter. You can also keep it in a paper (not plastic) bag or a breadbox (do people still have those?).
Yes, this bread freezes beautifully. Here's what you do: slice your bread. Put it into a plastic bag (the kind that vegetables come in from the market) and seal with a twist tie. Then put that into a 1-gallon freezer zip bag. Write a label on an index card and put it between the two bags. Freeze.
To un-freeze, take out the slices you need and toast them. Most toasters have a setting for frozen bread. Or just toast it a little longer than usual. Or, leave it out on the counter for about 30 minutes to defrost.
Freezing interrupts the staling process, so the fresher the bread is when you freeze it, the fresher it is when you unfreeze it.
Here's an illustrated guide to this process.
NOTE: We don't recommend freezing cornbread or banana bread.
In a herringbone pattern. Pick a starting spot and cut 2 slices off. Now rotate the bread about 30 degrees and slice off another slice at the new angle. Alternate slices from the two faces.
Bread++ Sprouted Sourdough Bakery | 415-449-0494