Ricemonger
When life gives you brown rice, make yourself a marvelous loaf of double-fermented brown rice bread.
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open source bakery
slow breads created from freshly milled grains and wild yeast
scandalously heretical + thoughtfully delicious
Shinsekai no Ambrosia
The OG fruit & nut energy bar.
Singin' in ze Grain
45% heritage Sangaste rye + 45% heritage Red Fife wheat + 10% buckwheat, with Argentinian yerba maté and lots of ancient grains & seeds.
Attack of the Ryeclops
Okonomi rugbrød -> Danish-style wholegrain rye bread, made with heritage Finnish svedjerug rye (aka. Tvengsberg midsummer rye) recently revived from stock kept by the Forest Finns for many centuries. 100% unbolted. Bold grain character and chewy body. Peppery, nutty, and fruity, reinforced by the rye sour and fennel seeds.
Dulce Locura
A sweet potato pain d’épices, made in an un-French way. Gently sweetened by a homemade spice-infused simple syrup. The crumb was tender and springy, the sweetish flavor in harmony with the chocolate and spices; the crust was crispy and fabulous. Irresistible and toothsome.