Our handmade breads are different because our flour is different. We use only Ancient Einkorn Wheat, which has been unchanged for over 10,000 years. Einkorn bread is naturally more dense than traditional bread due it its weaker gluten structure. It's also easier to digest and less inflammatory than breads made using today's modern wheat flour — making Flourish an excellent choice for people who are sensitive to gluten or just want a better bread!
We source our Ancient Einkorn Flour from the best growers and millers from New York to Maine. We are committed to supporting the Northeast regional grainshed so more farms and businesses will produce this heritage flour.
We bake all our breads by hand and in small batches. We also follow traditional methods of slow natural fermentation which allows for optimal digestion and delivers a distinctive flavor to our breads and baked goods.
All Flourish products are made with 100% organic ingredients and never include preservatives. As a result, how you store and serve your bread is important.
Your bread will arrive vacuum sealed. We suggest eating it within 3-5 days. You can leave the remaining bread wrapped in a cotton or linen kitchen towel or covered in a bread box on your counter top.
We do not recommend storing your bread in the refrigerator as it will have a negative effect on texture.
For longer term storage, slice your bread and separate each slice with parchment or wax paper. Stack several slices and wrap in plastic wrap or aluminum foil and then in a freezer bag — store for up to one month. Remove all wrapping to thaw or place several slices in aluminum foil and heat for 8-10 minutes in the oven.
For best results, you should warm your bread by wrapping in aluminum foil and placing in a preheated oven for several minutes or simply toast it. Add a drizzle of olive oil or a dab of room temperature butter to bring out the complexities of the sourdough.