Cultivate from what is around you
LAUNE BREAD is all naturally leavened with a sourdough culture that goes through an overnight fermentation to develop flavor, create volume, and increase digestibility. We use a high percentage of whole grains for flavour, digestibility and the numerous health benefits. By mixing our dough with a high level of water, we are able to make dense bread that isn’t dense. By using a large percentage of whole grains and a sourdough culture of yeasts and bacteria we are able to offer a bread with many beneficial qualities.
We do not rush our breads. We work in unison with the bacteria and yeast cultivated from the wheat, water, hands and air, to reflect the terroir.