Baking bread can be as complex or simple as you’d like it to be. At InGrano, we draw inspiration from around the world, introducing methods from the countrysides of Norway to city sourdoughs in San Francisco, and sourcing ingredients from around our own neighborhoods. 

We have a unique fresh milled flour blend that is the source of most of our loaves, alongside locally sourced grains. Each one is different, each one has a unique flavor profile, and each will be easy on your stomach. 

By using a natural leavening agent and milling our own grains, we are able to bake easily digestible loaves, helping fight the ever-growing gluten sensitivity stigma. 

Bread done right- bread that used old world baking techniques with long fermentation times- is not only delicious but better for us. 

All of our country loaves and sourdough loaves will be fermented or “cold proofed” for a minimum of 36 hours to allow the flours to fully hydrate and break down proteins so by the time it hits your stomach a majority of the work is done. All that’s left is for you to enjoy it.