If I cannot have your order ready on the date you choose I will let you know in advance and arrange an alternate date for your approval before the order is confirmed. Pickup location is either in El Dorado Hills. There are certain days pickup can be arranged in Folsom.

1. Einkorn is the only wheat never hybridized and has only two sets of chromosomes. 2. It's grown organically and tested for glyphosate. 3. Its weak gluten makes it easier to digest. 4. It lacks the gluten proteins that trigger symptoms of gluten sensitivity. 5. It is higher in protein and lower in carbohydrates than modern wheat. 6. It is richer in carotenoids, B vitamins, and essential and trace minerals than modern wheat. 7. It tastes great with a nutty flavor, silky texture, and a buttery yellow color. 8. It is not bleached, bromated or enriched.

Yes, if there is an item you would like, but you don’t plan on eating it right away let me know in advance and I can freeze it for you or you can freeze it at home. I will provide you with instructions to defrost and refresh it. Freshly frozen bread keeps well and is easily refreshed after defrosting.

How to Refresh a Whole Loaf of Frozen Bread: Allow your frozen loaf of bread to thaw (in the wrapping) overnight in the refrigerator (best) or on your countertop the night before. Preheat your oven to 375F degrees with a rack in the center position. Remove the loaf of bread from the bag and mist it with a spray bottle(do this right before placing in oven). You do not want to saturate your loaf of bread, just spritz it evenly with cold water on all sides. This light coating of water steams in the oven and results in a far crisper, fresher crust than placing a loaf in the oven dry. *Do not complete this step until your oven is completely preheated and you’re ready to stick it in the oven. Place the whole loaf of bread directly on the oven rack and bake for 10-20 minutes or until the crust is crisp and cracks slightly when compressed. This time might vary slightly depending on the size of your loaf of bread (baguettes might only need about 5-10 minutes). Remove and allow your perfectly crisped, refreshed bread to cool slightly.

Freezing and Reheating Effect: Freezing and then reheating (toasting) bread significantly lowers its glycemic index by increasing its resistant starch content.

Starch Retrogradation: The scientific process responsible is called retrogradation, where starches recrystallize into a form that is harder for digestive enzymes to break down.

Sourdough's Double Benefit: Sourdough bread already has a lower GI due to fermentation, and freezing amplifies this positive effect.

Enhanced Resistant Starch: Toasting frozen bread maximizes the formation of resistant starch, leading to the greatest reduction in blood sugar spikes.

Gut Health: The resistant starch produced acts as a prebiotic, feeding beneficial gut bacteria and supporting overall digestive health.