At Petite Cuisine, our focus is artisanal breads, handcrafted in small batches. Our sourdough breads are naturally leavened using our own starter; fermented slowly to promote flavour, nutrition, and digestibility.
True sourdough makes bread more nutritious and digestible, which can be great news for those who are sensitive to gluten, wheat, or grains in general
We grinder our organic; whole wheat, rye and any other specialty grains, just before baking.
The minimum time from start, to finish, is 24 hours- 48 hours. This is why our loaves have the flavour and digestibility of an ‘artisan sourdough bread’
Many store-bought “sourdough” breads use just a small amount of sourdough starter and throw that and other flavors in there to give the bread a sourdough taste — while the action of rising the bread is done with commercial yeast.
To be sure that you are getting traditional sourdough starter leavened bread, read the ingredients, on the label, or ask your baker.