Real bread, made the way it was meant to be. Ancient grain. Alpine origin. Baked fresh for your table.

The Problem Most store-bought sourdough is made with commodity flour, additives, and shortcuts that strip bread of its nutrition and character. You deserve better — bread with a real source, a real story, and ingredients you can actually trust.

Our Craft We source Dinkel spelt directly from Switzerland — one of the oldest cultivated grains in Europe — and mill it fresh in-house before every bake. Our traditional long-fermentation sourdough process unlocks deep flavor and natural digestibility that modern bread simply can't replicate.

What Makes It Special

• 🌾 Swiss-Imported Spelt (Dinkel) — Sourced directly from Swiss farms where Dinkel has been grown for centuries
• 🏠 Freshly Milled In-House — Grain is stone-milled on-site before each bake to preserve peak nutrition and flavor
• 🍽️ Nutty, Neutral & Chewy — A subtly earthy flavor that complements everything, from avocado toast to a cheese board
• 🧂 Only 3 Ingredients — Organic whole wheat, spring water, sea salt. Nothing hidden. Nothing extra.

Ingredients Organic Swiss Grains — Dinkel (Spelt), Organic Hard Spring Whole Wheat, Spring Water, Sea Salt

Weight: 750g (1.5lbs)

Frequently Asked Questions

What is Dinkel spelt and how is it different from regular wheat? Dinkel is the German name for spelt, an ancient grain that predates modern wheat by thousands of years. It has a more complex nutritional profile, a nuttier flavor, and a tighter gluten structure that many people with mild wheat sensitivities find easier to digest. Ours is sourced specifically from Switzerland, where it has been cultivated as a staple crop for generations.

Why do you import spelt from Switzerland instead of using domestic grain? Swiss Dinkel spelt has a distinct flavor profile shaped by Alpine growing conditions and centuries of careful cultivation. We couldn't find a domestic equivalent that matched its character, so we import it directly — then mill it fresh in-house to maximize freshness and nutrition.

Is this bread suitable for people with gluten sensitivity or celiac disease? Spelt does contain gluten, so this bread is not suitable for those with celiac disease. However, spelt's gluten is structurally different from modern wheat, and some people with non-celiac gluten sensitivity report tolerating it better. Please consult your doctor if you have a diagnosed condition.

What does it taste like and what pairs well with it? Our Swiss Spelt sourdough has a mildly nutty, pleasantly neutral flavor with a satisfying chewy crumb and a slightly crisp crust. Its subtle character makes it incredibly versatile — great with butter and honey, alongside soups and stews, or as the base for an elevated sandwich.

How should I store this bread and how long does it last? Store at room temperature wrapped in a cloth or paper bag for up to 4 days. For longer storage, slice and freeze — it toasts beautifully straight from the freezer. Avoid plastic bags, which trap moisture and soften the crust.

Is this bread certified organic? Yes. Both the Swiss Dinkel spelt and the hard spring whole wheat we use are certified organic, with no synthetic pesticides, herbicides, or additives of any kind.