EAST MOUNTAIN LEVAIN
The loaf we want to eat every day (and often do), this is the purest representation of what we're after: a loaf comprised almost entirely of sifted wheat and a small amount of whole grain spelt from Farmer Ground Flour in Ithaca NY. A sweet, rustic loaf that delivers nutty wheat flavor and pairs well with just about any meal.
The corn grits loaf features toasted coarse-ground polenta that's cooked into a batch of creamy grits. Sifted wheat, whole grain spelt and white wheat round this loaf out. A crackly crust and creamy crumb make this a beautiful bread for toasting.
SPELT AND CURRANTS
Over half of the flour in this loaf is whole grain spelt, a tasty, high-protein grain that lends itself to a soft, nutty interior. The star of the loaf is organic dried currants. We love this bread with cheese and cured meats, or toasted for breakfast.
TOASTED OAT AND HONEY
Steel-cut oats and local honey turn the East Mountain Levain into a wholly different thing.
Creamy, not too sweet with a rich, chewy crust.