About the Original Sourdough
Organic, freshly ground local flour, Syracuse salt, clean water, and a wild culture of yeast; we nurture these ingredients into an ecosystem that forms a symphony of life and death, sustaining our bodies and souls through the beauty of food. 100% of the organic ingredients in this bread are grown within 200 miles of our bakery in Troy, NY, and we think you'll taste the difference. Baked fresh on Friday mornings.
Ingredients: Organic Stone Ground Wheat Flour, Water, Syracuse Salt, Organic Malted Rye Flour, Organic Rye Flour
Allergen Information. Contains: Wheat. Baked in a kitchen that uses sesame and egg.
Net Wt: 22oz (624 g)
About the Whole Wheat Sourdough
Made with organic, stone ground whole wheat grown in Western New York, salt from Syracuse, a rye sourdough mother, a touch of coconut oil and local honey. This delicious bread is moderately tangy, with a rich, deep flavor that comes from using the best ingredients in the world. The dough is cold fermented for 18 hours before being baked in our Troy, NY kitchen.
Ingredients: Organic Stone Ground Whole Wheat Flour, Water, Organic Stone Ground Rye Flour, Honey, Coconut Oil, Syracuse Salt
97% of ingredients are grown within 200 miles of our bakery in Troy, NY.
Made with naturally occurring wild yeast from a living sourdough mother.
Allergen Information. Contains: Wheat. Processed in a kitchen that uses sesame and egg.
Net Wt: 22oz (624 g)
About Annica Bakery
We're Byrdie & Jared, and we love feeding people. We started baking bread for our kids and friends years ago, but as word got out, the many requests for bread showed us the path we're on now: baking bread full time with freshly milled flour from our friend Thor at Oechsner Farms in Newfield, NY, salt from David and Libby at Syracuse Salt Co., rye from Thor that we malt and mill ourselves, and a wild sourdough starter that a few of our friends have contributed to over the years. We started Anicca Bakery because we believe that everyone should be eating food that nourishes their soul and body, fills the lives it touches with energy, and is an ephemeral, edible work of art. Thanks for supporting our lives and the lives of everyone in the grain-chain that brought this bread into existence!
About the Original Sourdough
Organic, freshly ground local flour, Syracuse salt, clean water, and a wild culture of yeast; we nurture these ingredients into an ecosystem that forms a symphony of life and death, sustaining our bodies and souls through the beauty of food. 100% of the organic ingredients in this bread are grown within 200 miles of our bakery in Troy, NY, and we think you'll taste the difference. Baked fresh on Friday mornings.
Ingredients: Organic Stone Ground Wheat Flour, Water, Syracuse Salt, Organic Malted Rye Flour, Organic Rye Flour
Allergen Information. Contains: Wheat. Baked in a kitchen that uses sesame and egg.
Net Wt: 22oz (624 g)
About the Whole Wheat Sourdough
Made with organic, stone ground whole wheat grown in Western New York, salt from Syracuse, a rye sourdough mother, a touch of coconut oil and local honey. This delicious bread is moderately tangy, with a rich, deep flavor that comes from using the best ingredients in the world. The dough is cold fermented for 18 hours before being baked in our Troy, NY kitchen.
Ingredients: Organic Stone Ground Whole Wheat Flour, Water, Organic Stone Ground Rye Flour, Honey, Coconut Oil, Syracuse Salt
97% of ingredients are grown within 200 miles of our bakery in Troy, NY.
Made with naturally occurring wild yeast from a living sourdough mother.
Allergen Information. Contains: Wheat. Processed in a kitchen that uses sesame and egg.
Net Wt: 22oz (624 g)
About Annica Bakery
We're Byrdie & Jared, and we love feeding people. We started baking bread for our kids and friends years ago, but as word got out, the many requests for bread showed us the path we're on now: baking bread full time with freshly milled flour from our friend Thor at Oechsner Farms in Newfield, NY, salt from David and Libby at Syracuse Salt Co., rye from Thor that we malt and mill ourselves, and a wild sourdough starter that a few of our friends have contributed to over the years. We started Anicca Bakery because we believe that everyone should be eating food that nourishes their soul and body, fills the lives it touches with energy, and is an ephemeral, edible work of art. Thanks for supporting our lives and the lives of everyone in the grain-chain that brought this bread into existence!
