Sourdough bread Mission


Our flagship loaf - the Mission is fashioned on the baker’s favourite bread from Poilâne in Paris. The Mission dough is fermented for 36 to 48 hours before it is baked. Made from organic and sustainable flour-stoneground whole grains (40%) viz. old heirloom varieties of wheat, spelt, purple wheat and rye, together with unbleached organic or sustainable unbleached wheat flour (60%). This bread tastes like a traditional farmer's bread from France. Popular amongst those with dietary issues, the longer fermentation is the critical element here, ensuring that the concentrated carbohydrates in the flour are totally digestible. The longer fermentation facilitates LAB (lactobacillus) activity, resulting in very low FODMAPS and significantly improved nutrient and mineral availability, due to the breakdown of phytates. These benefits are the result of a ‘True Naturally Leavened Sourdough’