In 2008, we began baking for a simple reason: to share the joy of bread with friends who couldn't eat it.
So we went to work at the back of our little bakery on Toronto’s Queen Street to find exactly what it takes to capture the flavour and feel of classic breads without any gluten, nuts, dairy or soy. We experimented. We taste-tested. We simplified.
And as soon as we shared the first bites, we knew we had something special: delicious bread that just happened to be gluten free.
Now more a decade later, our bakery has gotten a lot bigger, but our values are the same. We bake for all, so that everyone has the chance to love great bread as much as we do.
You can find our loaves and buns across the country at supermarkets and specialty stores that share our passion.
A few carefully chosen ingredients.
No gluten. No preservatives. No exceptions.
All of our loaves and buns are baked from a mix of gluten-free flours for the flavours and textures you’d find in old-world gourmet bread. Because we only use a handful of wholesome ingredients, each one makes a big difference. From white beans to cinnamon, our products are packed with nutrition, taste and not much else, so that everyone can enjoy them.
Our dedicated gluten-free bakery lets us bake enough bread for all without compromising the highest levels of safety and quality. Whether made fresh to order for our fans or delivered to exceptional stores across Canada, every batch is baked with love.
White Bean Flour: Rich in Minerals
With its delightfully mild taste and smooth texture, white navy beans make a remarkable flour that boasts cholesterol-lowering dietary fibres and vital bone-building minerals such as magnesium and phosphorus. They’re also an excellent source of vitamin B1 (thiamin), vitamin B9 (folate), manganese, copper and iron.
Romano Bean Flour: Full of Fibre
Romano beans are a rich source of dietary fibre and quality plant protein, which is great for your metabolism and keeps you feeling satisfied. They also help reduce bad cholesterol, making them good for your heart. Throw in some potassium and iron and you’ve got a flour that packs a serious nutritional punch.
Grape Skin Flour: Amazing Antioxidants
When it comes to grapes, the most abundant concentrations of nutrients and antioxidants are found in the skin and seeds. Research has shown that the resveratrol found in grape skin acts as an anti-cancer agent and can also help control heart disease, arthritis and other autoimmune disorders. Bread baked from this rare but potent flour definitely deserves a place on your table.
Cinnamon: Antimicrobials & Antioxidants
Studies have shown that the antioxidant and antimicrobial properties of cinnamon offer numerous health benefits, including improved glucose and lipid levels in individuals with type 2 diabetes. Other research indicates it may help prevent Alzheimer’s disease and might even help treat Multiple Sclerosis. This nutritionally powerful spice doesn’t stop there: it’s also full of iron, calcium, magnesium, phosphorus and potassium.
Sorghum Flour: Healthy Phytochemicals
Sorghum is a naturally gluten-free ancient cereal grain full of benefits, including high levels of unsaturated fats, protein, fibre and minerals such as calcium, phosphorus, potassium and iron. Remarkably, sorghum has been found to contain even more antioxidants than blueberries and pomegranates. Studies suggest that certain phytochemicals in sorghum help reduce the risk of certain cancers more than other grains. It has also been shown to lower cholesterol and support cardiovascular health. Who knew a grain could do all that?
Millet Seed: Marvelous Magnesium
This ancient and wholesome gluten-free grain is a great source of dietary fibre, iron and vitamin B-6 (pyridoxine), and provides plenty of protein and potassium. Most importantly, it’s a rich source of magnesium. Studies have shown magnesium can help reduce chronic pain, the severity of asthma and the frequency of migraines. It’s also excellent for cardiovascular health and even helps to reduce the risk of type 2 diabetes.
Honey: Antibacterial Properties
Consumed in moderation, honey has several buzzworthy benefits. Studies have shown it contains antibacterial properties, thanks to the diligent worker bees who make it. Honey is scientifically known to help fight numerous bacterial strains, such as E. coli and salmonella, staph and even the bacteria that cause H. pylori and peptic ulcers. You better bee-lieve it (sorry).
Inulin Fibre from Chicory Root: Great for Digestion
Inulin is a soluble dietary fibre found in certain plant foods such as chicory root, which some people take daily as a nutritional supplement. Inulin has also been associated with improved digestive health, such as decreased constipation, improved nutrient absorption, increased beneficial gut bacteria, and better overall immune health. Several studies have even suggested that inulin may improve blood sugar control in people with pre-diabetes and diabetes. Now isn’t that sweet.