Modern industrial bread is unrecognizable from a time when it was considered healthy and nurturing. In the quest for profit and cheap consumption, essential parts of the procedure have been discarded — replaced by chemical enhancers, premixes, and a two-hour rush from mixer to oven.
At Knead, we use no industrial mixers. Our doughs are strengthened through time and natural fermentation alone. The lactic acid, bacteria and residential yeast inside our starter work together to break down gluten into smaller peptides — easier on the digestive system, richer in flavour.
We are reviving the original techniques practiced for centuries in Europe and Mesopotamia. Our vision is to return to stone ground products — coarser, more wholesome, with nothing added to prolong shelf life. We grind the appropriate grains on demand, and give the dough the time it deserves.