Organic bread is made with certified organic grains grown without synthetic pesticides, herbicides, or GMOs. Organic farming follows strict environmental and soil standards.

At Breadland, we work with certified organic grains and flours in our baking.

Whole grain flour contains all parts of the grain kernel — bran, germ, and endosperm. This preserves natural fibre, vitamins, minerals, and flavour.
We stone-mill our whole grains fresh in-house daily.

Spelt and Kamut® (Khorasan wheat) are ancient varieties of wheat known for their distinctive flavour and nutritional profile.

Rye is a traditional European grain with a deep, earthy character and naturally longer shelf life when fermented properly.

Ezekiel-style bread is made from a blend of whole grains and legumes. At Breadland, we combine stone-milled whole grains with legumes to create a hearty, nutrient-dense loaf.

Sprouted grain begins as whole grain that has been soaked and allowed to begin germination.
At Breadland, we add whole sprouted grains directly into the dough during mixing rather than milling them into flour. This contributes texture and depth of flavour.

Our whole-grain flours are not enriched. Because they contain the full grain — including the bran, germ, and endosperm — they naturally retain more of the grain’s original nutrients.

White flour in Canada is typically enriched according to Canadian food regulations. For some products, we use organic unbleached white flour, and we describe our ingredients clearly so customers know what they are choosing.

At Breadland, our focus is on freshly milled organic whole grains, traditional methods, and simple, carefully chosen ingredients.

Yes. Spelt, Kamut, and rye all contain gluten. Ezekiel-style bread also contains gluten because it is made with whole grains.
These products are not gluten-free.

These grains contain gluten. Some individuals report better tolerance with ancient grains or long-fermented sourdough, but tolerance varies.
Anyone with gluten sensitivity or wheat allergy should consult their healthcare provider before consuming these products.

No. All of these grains contain gluten and are not suitable for individuals with celiac disease.
People living with celiac disease must consume certified gluten-free products.

Sourdough is a traditional fermentation method that uses naturally occurring wild yeast and beneficial bacteria instead of commercial yeast. This slow process develops flavour, structure, and natural preservation.

Slow fermentation:
1. Develops deeper flavour.
2. Improves structure and texture.
3. Enhances natural shelf life.
4. May support easier digestion compared to fast-risen bread.

Time is essential to our baking process.

Stone-milling grinds whole grains slowly between natural stones. This preserves the full grain kernel, including natural oils and aroma, and generates less heat than industrial milling.

We stone-mill our whole grains fresh in-house daily.

Bleached flour has been chemically treated to whiten and soften it more quickly.
Unbleached flour ages naturally and is not chemically treated. We use unbleached flour in our baking.

Whole grain breads provide dietary fibre, plant-based protein, and essential minerals.

When combined with slow fermentation, they offer both nutrition and complex flavour.

When milled whole, spelt and Kamut provide fibre, protein, and essential nutrients. Their unique grain structure and flavour make them valued alternatives to modern wheat varieties.

Our breads are naturally preserved through sourdough fermentation.

Typical shelf life:
Most sourdough breads: 4–6 days.
Rye breads: up to 7–10 days.