BREADS
From our specialized bake house, Mrs. London’s bread is the product of an intricate artistry, which is evident in its complex texture, flavor, and wide array of applications.
FIRE BREAD 100% WHOLE WHEAT
Made with NYS organically grown stone-ground, unsifted whole wheat flour and Sel Gris, coarse unprocessed sea salt from the Ile de Re, an island off the west coast of France. It is naturally raised from a levain (sourdough starter culture) without commercial yeast.
FARM BREAD
Made with NYS organically grown stone-ground, whole wheat flour with half of the bran removed, and Sel Gris, coarse, unprocessed sea salt from the Ile de Re, an island off the west coast of France. It is naturally raised from a levain ( sourdough starter culture ) without commercial yeast.
100% EINKORN
Made with NYS organically grown stone-ground, unsifted heirloom Einkorn flour. Einkorn is the most primitive wheat on planet earth and the only unmodified wheat, the only wheat with a single set of parents, and with twice the protein of ordinary wheat. While most gluten intolerant people can accommodate Einkorn because of its extremely low levels of gliadin, the irritant protein in gluten, and its fragile gluten structure, it is not recommended if you have celiac disease. It is naturally raised from a levain (sourdough starter culture) without commercial yeast.
SICILIAN SEMOLINA
Made with organically grown stone-ground semolina flour from Sicily, including Tumminia, an heirloom durum variety, and whole semolina from ancient Emmer wheat, the mother of durum wheat, the go-to wheat for semolina pasta in the Western world. Also contains sea salt from Trapani in western Sicily, Sicilian Extra Virgin Olive Oil, and organic, unhulled sesame seeds. It is both naturally raised with a levain (sourdough starter culture) and a biga ( a starter made from a minuscule amount of yeast allowed to multiply naturally over 12 hours).
