Rouge de Bordeaux
A French heritage wheat grown for flavor and mineral complexity, not yield. Richer, nuttier, and more nutritious than modern commodity wheat.
24–48 Hour Ferment
Naturally leavened with a live sourdough starter. Real fermentation — not commercial yeast, not vinegar.
Redmond Real Salt
Harvested from an ancient sea bed in Utah. Trace minerals intact. No iodine, no anti-caking agents.
Three ingredients: Rouge de Bordeaux heritage flour, filtered water, and Redmond Real Salt.
Rouge de Bordeaux is a French heritage wheat variety — grown for flavor and mineral complexity, not yield. Before modern industrial breeding optimized wheat for tonnage per acre, varieties like this were grown because they tasted exceptional. We source it because it still does.
We naturally leaven every loaf with a live sourdough starter and let it ferment slowly for 24–48 hours before baking. During that time, wild yeast and lactic acid bacteria break down the phytic acid and gluten structure in ways that make this bread fundamentally easier to digest than anything made with commercial yeast — no matter what the grocery store label says.
The result is a loaf with a crackling crust, an open crumb, and a depth of flavor that reveals itself differently on toast than it does fresh, differently with butter than it does with olive oil. It improves over a few days if it lasts that long.
No preservatives. No additives. Nothing to extend shelf life or standardize flavor. Just flour, water, salt, time, and heat.
Best Used For
- Breakfast toast with butter or local honey
- Hearty sandwiches
- Alongside soups and stews
- Charcuterie and cheese boards
- Torn and dipped in good olive oil