Yes.

In our perfect world we would only use biodynamic ingredients. A lot of our ingredients are certified biodynamic however some we cannot source. Where we cannot, we use certified organic. Our Ezekiel, Essene Supreme, Rye, Multiseed With Hemp and Spelt loaves are certified biodynamic.

We use wheat as well as other grains containing gluten in addition to walnuts at our facility. We are totally FREE OF milk, eggs, fish, shellfish, sesame, peanuts, lupin and soy. Our gluten free products use a separate processing line to our gluten containing products. We will be happy to answer your queries if more detailed allergen information is required.

After opening, keep the bread refrigerated and store it in the package that it comes in. Do not keep it in a sealed container as it will encourage mould growth. It is better to let the crust dry out. The first crust cut from the loaf can be pressed back onto the cut end to stop it drying out. Keep the bread in the fridge for up to 7 days. If you are not likely to use all of the loaf in this time, part of the loaf can be frozen.

Yes. We recommend slicing it before freezing and then pulling each slice out of the freezer as required.
We do not recommended freezing the Five Seed loaf. 

Yes. We do not use animal products in any of our breads.

No, however we bake our breads at relatively low temperatures. As a regulation, the bread must reach at least 65°C and remain there for 10 minutes or reach 70°C. This allows for the elimination of any potential pathogens and the preservation of precious vitamins and minerals.

The moisture content of our breads may change from time to time. This can be due to new batches of raw ingredients absorbing different amounts of water during the sprouting process or the time of year as humidity changes and effects the sprouts differently.

We use trace amounts of certified organic cold pressed extra virgin olive to help the loaf release from the baking pan.

No. Unlike conventional breads, there is no added yeast.

Apart from our Brown Rice & Flax loaf, all other products do not contain added salt. 

Place the loaf on a cutting board. Take a wet, sharp chef’s knife and hold it on the loaf at the thickness that you want the slice. Gently saw back and forward with only a minimal downward push. Do not force the knife through the loaf. Hold the top of the slice with your index finger so it does not fold over and break. Watch the path as it goes down the loaf and correct it by twisting your wrist in the appropriate direction. Note: A chef knife will slice much better than a bread knife. A knife sharpened to one side and not the centre will tend to cut crooked.

Use the store locator to find retailers near you. If you are buying from a store for the first time we recommended calling ahead to make sure they have stock.

Yes. Please recycle the soft plastic at your local REDcycle drop off point which can be found here.