Eat Better, Live Better
Why Whole Grain?
Whole grains bring deep flavour, satisfying texture, and the full spectrum of nutrients nature intended.
By using the entire grain, we avoid unnecessary waste and create breads that nourish your body and respect our planet.
What is Whole Grain?
A grain kernel has three main parts:
Bran – the fibre-rich outer layer packed with protein and antioxidants
Germ – the nutrient-dense core with protein, vitamins, and minerals)
Endosperm – mostly carbohydrates
Whole grain flour includes all three parts, giving you more flavour and more nutrition
Refined white flour strips away the bran and germ, leaving mostly carbs behind.
“Enriched” wheat flour adds back a few vitamins and minerals, but it still lacks the full range of nutrients found in real whole grains. It’s basically white flour dressed up in a brown coat.
Flavour
Whole grains offer an incredible range of flavours. Rye, spelt, einkorn, and Marquis (to name a few) each bring their own character – from nutty to tangy, earthy to fruity – so you can taste the layers in everything we bake.
The Environment
We partner with regional, small-scale organic grain growers like Cedar Isle Farms in Agassiz, BC who focus on healthy soils and crop diversity – shorter trips from field to oven reduces transport emissions and eliminates intermediate packaging.
Using the entire grain kernel means less of the harvest is milled away and wasted. It requires fewer processing steps, lowering the carbon footprint of each item.
We use compostable packaging and avoid plastic waste.
Health
Fibre supports digestion and your body’s natural microbial balance. Eating patterns higher in fibre and whole grains are associated with healthier cholesterol, blood pressure, and blood-sugar control.
Antioxidants like Vitamin E and natural plant compounds reduce inflammation and support healthy circulation and immune function.
B-vitamins and magnesium are essential for energy metabolism and keep your organs healthy.