Welcome to a burst of color and spice and everything nice: the carrot cake loaf! Only lightly sweetened, it is almost a whole balanced meal - you’ve got your veggie, your fermented grains, a touch of citrus, a sprinkle of walnuts; serve yourself a hunk of it alongside extra protein for a wise snack or wholesome breakfast. Alternatively, whip up a little cream cheese frosting and make it decadent!

Ingredients: Organic flour (organic hard red wheat flour, organic malted barley flour), water, organic carrot, sourdough culture (organic flour, water), walnuts, organic brown sugar, organic fresh-milled whole wheat flour, organic cinnamon, orange zest, nutmeg, salt

Having some fun with our “sandwich loaf” option this month! Milk bread utilizes a method called tangzhong where a portion of the flour and milk are cooked into a paste first and then added to the rest of the dough ingredients. This not only contributes to the softness of the bread, it acts as a natural preservative as well, extending the freshness of the loaf! Shaping it like little mountains simply adds a whimsical flair, and who doesn’t need more whimsical flair these days?

Ingredients: Organic flour (organic hard red wheat flour, organic malted barley flour), milk, sourdough culture (organic flour, water), organic cane sugar, butter, egg, salt

My May breakfast challenge for you: a toasted cinnamon raisin sourdough bagel, smeared with grass-fed butter, drizzled with local honey. Peak living, right there.

Ingredients: organic flour (organic hard red wheat, organic malted barley), water, sourdough culture (organic flour, water), organic raisins, organic honey, organic cane sugar, organic olive oil, organic cinnamon, organic brown sugar, vanilla extract, sea salt flakes. Boiled in a solution of water, barley malt syrup, and baking soda.