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Ingredients: Filtered water, organic whole wheat flour, unbleached and unbromated enriched wheat flour (wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid) malted barley flour), wild yeast, sea salt and organic cornmeal
About The Producer▾
Nashoba Brook Bakery
West Concord, MA
Nashoba Brook Bakery opened for business in 1998 in Concord, Massachusetts on the banks of the Nashoba Brook. All of their breads use the "Slowrise" technique of baking. "Slowrise" is one way of saying that the doughs they mix and the breads they bake owe much of their glossy, web-like texture to the mellow leavening action of the sourdough starter created from local, wild Concord grapes by Stu Witt, Co-founder. Their breads take almost 24 hours from mixing to cooling, and that long slow development results in delicious, nutritious and easy to digest breads.
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