Why is bread, the staff of life, being purged from the diet of of so many people? Because bread just ain't what it used to be.
We choose to use stoneground, New Zealand-grown flour in our baking. Using stoneground flour eliminates the need to add commercially produced enzymes. It means we don’t need to add soy flour for protein or milk products for a softer crumb. Using stoneground flour also means that we don’t need to use much salt either.