I bake with organic and local North Carolina flour bought directly from Lindley Mills in Graham, NC. I substitute with non-dairy, organic nut milks (all my goods are vegan-friendly), and many items use Lindley’s Super Sprout® organic sprouted wheat to make heart-healthy, hearty and clean baked goods I feel good about.
All my loaves use fermented dough for a delicious tang and pro-biotic goodness. My signature loaves include Everything Bagel, Portuguese Broa, Greek Olive, Super Garlicky Italian, Pumpernickel, Cinnamon Raisin, Tasty Wheat, and Tasty White.
Kids can’t get enough of my muffins and moms like that they’re a sweet treat they can feel good about. Diabetics also like that I bake without added sugar using applesauce, pumpkin, molasses, and/or bananas. Signature muffins include: Jalapeño Cornbread, Pumpkin Chocolate Chip, Chocolate Zucchini bread, Raisin and Walnut Zucchini bread, and Blueberry Orange.