Frequently asked question
Doing good isn’t just important for the planet, its important for our own health. Biodiversity in our environment is directly reflected in our gut biome, and we now know just how critical “gut health” is to our mental health, a strong immune system and out ability to handle a variety of diseases. By adding diversity to our diet with foods like heritage grains which are rich in minerals, nutrients and untampered with genes, we can improve our own health and that of the planet. Plus, they just plain taste better!
Buckwheat, gluten-free Oats and Teff are the three grains we currently use for our flours. There are many additional heritage grains slated for future products so stay tuned!
Yes, all of our ingredients are gluten-free.
NO. I have found that gums cause real problems with my digestion and this seems to be the case for many people who cannot eat gluten.
No. We produce our foods in a kitchen that also produces products containing wheat and gluten.
Yes. The facility in which we bake manufactures products that contain nuts, soy, shellfish, etc.
We are working on shopping and will be able to do so soon. Stay tuned!
Currently, our products are sold at Marona’s in Millbrook, NY and at Quattros in Pleasant Valley, NY.
Because the dough contains raw eggs, it is not meant to be eaten raw.