Quinoa
Fermentation: Poolish
Our bakers begin with fermented quinoa, flax, sesame, and oats. They add fermented whole milled quinoa flour, mix in a little pâte fermentée, and allow the dough to ferment overnight before forming and baking. The result of all that fermentation is a delicate flavor with a wheaty aroma and a structured crumb.
*SIXTEEN BRICKS BREAD IS PROCESSED IN A FACILITY THAT ALSO PROCESSES WHEAT, SOY, DAIRY, AND EGGS.