OUR SOURDOUGH FRENCH BREADS

Our 225-year-old natural yeast starter has been lovingly nurtured, providing our sourdough with its award-winning flavor, refined crumb structure and reassuring crust.

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Our 225-year-old natural yeast starter has been lovingly nurtured, providing our sourdough with its award-winning flavor, refined crumb structure and reassuring crust.

For those of you that are gluten sensitive, there is a very bright light at the end of the tunnel: Sourdough — traditionally made with a long fermentation process and wild yeast  - might actually be safe for consumption and better yet, healthful. This kind of bread hosts a symbiotic culture of bacteria (lactobacilli) and airborne fungus (wild yeast) in which each element within the relationship provides something the other elements need. The wild yeast creates enzymes that break down the carbohydrates, phytic acid and gluten, which are then ‘eaten’ by the good bacteria. The process creates lactic acid, which contributes to better digestibility of the bread.

Most people consume commercial breads, which are made with baker’s yeast and are usually prepared and baked within three hours, as opposed to the 24-hour fermentation process that occurs with traditional sourdough. Big difference: And an important health difference!

For descriptions, please click or tap on any of the images below. Images are for illustration purposes only: No two bakery products are the same, and some can be customized by our customers.
— Terry, Bakery Chef/Owner, Rêver Artisan Bakery

If you are a potential wholesale customers, please contact our Sales Team at (503) 218-3677 to learn more about our products and pricing.