Kamut and Chestnut Flour

Hello –

Holiday season is always a great time for food. So many classic and wonderful dishes of food, plenty of time for celebration and an opportunity to reflect on the year. Our small community bakery has certainly had an interesting year. Outside of the occasional social media post, our growth is largely due to word of mouth. Its people like our friends Nicole and Jane at Silvoculture inviting us to their event and giving us an opportunity to speak that has really impacted our tiny sourdough bakery.

Silvioculture hosted a chestnut roast and was the inspiration for this loaf. Chestnuts have a long history of being used in naturally fermented breads in Italy. We were a little nervous about working with nut flour but after some reading and research we dove right in. We were immediately very happy with the results. The Chestnut flour brought a delicious sweet and nutty aroma to the bread. Pairing it with the ancient grain Kamut was an easy choice. We hope you enjoy this bread as much as we do!