Skills and Expertise Requirements:

  1. Multitasking skills: Balance flavor, texture, and nutrition like a true culinary surgeon.
  2. Healing touch: Nourish and restore our bodies with essential nutrients.
  3. Emergency response: Provide quick, tasty sustenance during hunger emergencies.
  4. Surgical precision: Slice through our cravings without sacrificing nutrition.
  5. Empathy: Understand our dietary needs and cater to our taste buds.

Just like a skilled surgeon, we want our bread to be precise, nourishing, responsive, versatile, and compassionate, ensuring our health and happiness as the number one priority.

After all. Who wants a doctor that' doesn't give a f***.

Picture this: two brilliant surgeons, Milk and Curd, performing their magic in the operating room.

At first glance, you might think they're identical since they share the same raw material.

But Dr. Curd, with her dahi culture starter, works her surgical miracles, turning milk into something entirely different.

Imagine, if it weren't that different, we'd be sipping milk when our tummies rebelled—now that wouldn't be a bellyful of laughs!

Now, let's get to the bread of the matter. Here comes Dr. Sourdough, a masterful surgeon, taking the raw grains and conducting a mind-blowing metamorphosis. It's like the dahi of the bread world.

Just like dahi is to milk, sourdough is to bread—a magical, surgical journey with deliciously digestible results.

We agree. In an ideal world we shouldn't have to care about bread or any of the food we eat. It should just do its job and nourish us. But welcome to reality.

In 'our world' caring about what you eat is like making sure your doctor graduated from medical school (you wouldn't want a self-proclaimed "doctor" operating on you, right?).

Sourdough has been making making grains easy on your digestion for 15,000 years. Ignore it, and your body will stage a full-blown revolt ( because with out it you get bread that hurts).

Give your body care and it will treat you like royalty. Treat it like a trash heap - and well, you'll get no refunds, no warranty, and definitely no guarantees. Just a ticking time bomb!

Only freshly ground grains contain nutrition- because without nutrition what's the point? Empty calories, doctors visits?

We get our flours freshly milled every few weeks.

Until as recently as 50 years ago we didn't need to care about organic because all our food was organic. So no big deal.

Today when we buy organic it's like summoning a doctor for the planet. Buying organic is a way to make a contribution for a less destructive future.

Maida is the actor cast as the evil twin in every movie. Maida shares the same parents as goody-two-shoes whole wheat; but gets all the bad reviews! Sure, it's not as good as it's better half- but it isn't evil either. Maida's just more fun and a bit naughty. If you treat Maida right- with sourdough- it's well behaved and fun. So don't beat up Maida just because the media says so.

No, no, no! Our grandmothers are not moonlighting as bakers here.

Our breads are crafted with fresh organic flours and we genuinely care that we make fantastic tasting digestible bread.

Sure, they're made by hand, but don't get caught up in the fuss. Let's sift out the marketing mumbo jumbo and focus on what truly counts.

We're all about "Function over form," and guess what? Your stomach agrees!

Sourdough bread- timeless. For 15,000 years, it's been our trusty sustainer, providing all our bodies and taste buds need and crave.

Our job is to keep its convenience in our daily lives.

So let's toast to bringing back the ultimate multitasker that brings joy and nourishment to our plates!


Preservative free bread. Yes, it will get spoilt if it's not stored property (and that's a good thing). It shows your bread isn't full of junk.

The best way to store your breads is in the fridge if the bread will be consumed within a week or freeze them for upto 3 months. as soon a heat is the enemy of bread.

Nope. That's not sourdough. Just because bread tastes a little sour does not mean it's fermented properly.

Sourdough bread making is a process- not just an ingredient.

Use this text to answer questions in as much detail as possible for your customers.

Over the years we have tried everything under the sun to not use plastic in our packaging.

Unfortunately, without it we couldn't have a business that provides you bread without preservatives and additives- it's a hard truth.

Our hope is that you as a consumer of our bread are active in making sure that the bags end up in right place so they can be recycled. Waste segregation is for now the best solution.

We are actively trying to find better solutions.

Define fresh?

Forget about what you've been told because most of it is pure bullsh*t.

Fruit picked right of a tree or reaching the us within a year (when it comes to apples - fresh is relative- and both are just fine).

When it comes to preservative free bread - it can be stored in the freezer for months or eaten right out of the oven and still be called fresh- that's because there's no difference)

In fact, freezing bread is an amazing way to keep

The flavors of bread is in the crust - all those caramelized sugars in the crust are what make our breads taste great!

And as a bonus it's great for your teeth and for your stomach (chewing stimulates your mouths salivary glands to produce the enzymes your stomach needs to help digest your food). What a win!

No. Our grains are not 15,000 years old - but their cousins are.

Grain such as Emmer (also called Khapli wheat, Farro) as relatives of Eikorn- the first wheat grains ever to be cultivated by humans.

These ancient grains have not been hybridized for greater crop yields or the needs of modern industrial society.

They have retained their excellent nutritional values (