Sourdough (Add-On)

Complete any farm-to-table meal with a freshly baked loaf of sourdough. The moist crumb and hearty crust gives this bread a longer shelf life. Its long and  slow fermentation breaks down the carbohydrates in wheat, making it more easily digestible than other leavened breads. To extend the shelf life, store in an airtight plastic bag in a cool, dry place. Make sure to cover the open face of the bread, by wrapping or place facedown on a flat surface. Do not slice, for extended shelf life. Handmade in small batches by Native Bread and Pastry in Brooklyn, NY 1 lb loaf The Problem Mass produced bread has been stripped of nutrients to help extend the shelf-life. It's made from wheat that's been sprayed with chemicals, putting farmworkers health at risk and damaging the environment. Our Food Fix We source our bread from local, artisanal bakers like Ravenna Wilson of Native Bread, who has spent 10 years perfecting her craft, making bread and pastries in her own commiss