Bread and Flours
Made in Palm Springs, California
To support and serve
the healthiest handcrafted sourdough bread.
We are a family with one mindful goal.
To offer all folks healthy bread using the sourdough process.
We employ transparency in everything we do; our ingredients, processes, percentages, and partners.
We craft every loaf ourselves, ensuring the highest quality.
We start with "whole" flour, milled on a stone granite American mill at Bread and Flours.
We mill for freshness and greater nutrition to ensure each loaf is at its peak.
Each loaf is fermented in a cold environment to unlock a palate of flavors.
We use whole grains - with nothing added or nothing removed.
We sprout whole grains, too, adding them to the sourdough.
We use grain from the Imperial Valley; this is local wheat, 120 miles south of the Coachella Valley.
We use organic whole grains with traceability from a single farmer grown in the USA.
We craft preservative-free fresh loaves without additives, preservatives, or dairy products.
We use only sourdough culture to leaven (to raise) our sourdough naturally.
Each loaf takes a minimum of 36 hours to craft before baking.
We use only whole, clean ingredients.
All our hand-crafted selections are minimally processed.
We bake everything fresh.
We partner with local farms - Futterman Farms, Movaje Gold Raisins on the Vine, Woodspur Farms, and Wong Farms.
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