DO YOU KNOW WHERE
YOUR BREAD COMES FROM?
Inked Bread is better, from seed to slice. Perfecting our bread is a team effort, and our makers team of farmers, millers and bakers each play an essential part in creating the high quality, better for you, oh-so-soft and delicious loaves you get at your local grocery store.
Each step of the way, our bread making process is intentional. From the grains our farmers grow to the environment our millers employ, to the artisan, small batch techniques our bakers use, Inked Bread is not your average bread company.
Not all wheat is created equal.
Just like single origin coffee from your neighborhood roaster or a craft brew using locally grown hops, various regions and soils develop specific flavors in grain. Different varieties of grains have their own unique flavor nuances, too. We believe the best taste comes from these heirloom grains–making our wheat as good as it gets.
We source only from people we know and who practice preserving the identity of these precious grains by farming in the traditions of agriculture past. We pride ourselves on knowing these people by name, knowing their families, and knowing the fields where they grow for us. We chose to work with them because they believe in what we do. No GMO’s, lab concocted chemical herbicides or synthetic fertilizers– just rich soil, sunlight on open fields, and rain from the sky.
The agricultural traditions handed down from generation to generation are the most trusted and pure. Our farmers keep those time-honored traditions alive in the 21st century by dedicated themselves to organic farming. These people are the real deal, the salt of the earth, and true stewards of the land. At Inked Bread we are proud to exclusively share these select identity-preserved heirloom grains with you in every one of our breads.
Great grains deserve great millers.
Milling grains into flour is an often overlooked step in the creation of incredible bread. The milling process and timeline matters just as much as how the wheat is grown. Inside the mill, attention is paid to every detail and the result: a level of quality you only get through generations of knowledge and skill. To assure that the natural goodness in every grain makes its way into each Inked Bread loaf, we mill our grains slowly to prevent nutrient damaging heat typically seen in large commercial operations.
We never use enriched flours. Ever. Enriched flours are stripped of valuable nutrients, often with stuff added back in just to meet a “legal definition”, or to create the facade of an attractive nutritional panel. You won’t find any of that mumbo jumbo in Inked Bread. Nothing added, nothing extra. Our whole grain flour is actually made from the whole grain. Nothing else has been added. We’re not afraid to tell you that, but other brands might be.
We believe fresh matters, and we bet you do, too. At Inked Bread our select flour is milled just a couple of days before baking, so you get the full-on fresh experience the way bread was meant to be. The flour at big box bakeries can sit for weeks or even months before they turn it into bread. Not us. No way.
Baking great bread requires great passion.
Instead of stamping out tens of thousands of loaves each day on gigantic automated production lines; our breads are crafted by artisan bakers across the country in smaller bakeries, staffed by people who really love making great bread. Our partner bakers honed their craft over years filled with passion and a love for what they do. We focus on doing it right. We know you’ll love the result.
Just like our farmers and millers, we know our bakers by name. We selected them for their skill and their business ethics. They don’t work for us, they work with us. They are partners in our joint mission to serve you great bread. Not only do we provide jobs for small businesses but we support people who treat their workers like family.
That’s important to us.