Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4

To order in advance of  market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Planted Expo Vancouver June 1 & 2, 10am – 5pm at the Vancouver Convention Centre West
Canada’s biggest, most juicy, most epic plant-based event of the year.
The Celiac Scene favourites will be there! Sample & Save!
Glutenull – Booth 603
KR’s Jars & Bars – Booth 304
Wescana Foods & What the Flour Mixes – Booth 600
Ulivit Super Foods – Booth 99

Planted Life • Facebook • Instagram

Glutenull – Booth 603

Glutenull is a Vancouver-based, certified gluten-free & vegan wholesale bakery dedicated to bringing us fresh, premium quality foods. Wholesome and delicious, Glutenull is Non-GMO Verified and Soy-Free. They also have products that are Yeast-Free • Paleo • Raw and Diabetic-Friendly.

• Glutenull.com • Facebook • Twitter • Instagram
• Carrying Retailers • Purchase Online from Glutenull • Purchase on Amazon • Contact
• About • Events • Blog
• Sign Up to Receive Subscriber Discounts
• Can’t find Glutenull at your favourite retailer?
• Download this Customer Request letter and give it to your store manager!

KR’s Jars & Cookie Jars – Booth 304

KR’s Gluten-Free, Vegan Cookies are loaded with toppings, enormous (5 inches or 12 cm in diameter) and oh-so-moist.  Chocolate Chunk, Peanut Butter, Peanut Butter Chocolate Chunk, Double Chocolate Chunk Walnut, Cinnamon Roll and Oatmeal Raisin & Date.

Dessert Gluten-Free, Vegan Dessert Jars are a piece of heaven. Savour them in Chocolate or Vanilla Birthday Cake, Luscious Lemon and Peanut Butter.

Shop Online for Delivery Across Canada
krsjarsandbars.com • Instagram • Facebook

Contact Form • info@krsjarsandbars.com • Blog • Gallery • For event catering requests, please email  info@krsjarsandbars.com

Wescana Oats – Booth 600

Wescana Oats are grown and manufactured according to Avena Purity Protocol* standards in Saskatchewan. All of their oat products are GFCO Certified Gluten-Free (to 5ppm) , non-GMO & Kosher and are available as Rolled Oats, Steel Cut Oats and Quick Oats.

Wescana also offers a parallel line of  oats that are Eco-Cert Organic in Steel Cut, Rolled Oats, Quick Oats & Oat Flour.

Wescana is proud to be the only purveyour of gluten-free, organic oat bran! Bravo!

Find all of  Wescana’s products in 1kg bags at retailers across Alberta, BC and on Vancouver Island. Scroll down for retailer list.

Wescana Foods • Instagram • Facebook • info@wescanafoods.com

Click here to order Wescana Organic Oat Products online

What the Flour Mixes – Booth 600

Committed to simple ingredients and simple recipes, What the Flour Mixes are created from gluten-free, ancient grains sorghum & millet and are non-GMO, vegan, rice-free, corn-free & peanut-free.

wtflour.com • Instagram • Where to Buy • Contact

INSTAGRAM STORIES

• WTF Baking Highlights
• Ingredients
• Pancakes
• Waffles
• Muffins
• Choc Chip Cookies
• Testimonials

Ulivit Super Foods
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes!  Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!

Ulivit Launches Plant-Based Cook Book Quick and Easy to use! High Protein Plant Meals. Great for bowls, stirfrieds, salads, pizza, chick’n, tacos, nachos, burritos, fajitas, enhiladas, chili, lasagna, meatloaf, curries, pho, pasta, smoothies and anything else you can cook up! 3 easy steps. Just Soak, Sizzle & Serve.

Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.

Count on ulivit superfood to be soy-free, gluten-free, nongmo, vegan, nut-free, dairy-free and preservative-free.

ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca

Buy ulivit Online – Free shipping anywhere in Canada!

Planted Expo Vancouver June 1 & 2, 10am – 5pm at the Vancouver Convention Centre West
Canada’s biggest, most juicy, most epic plant-based event of the year.
The Celiac Scene favourites will be there! Sample & Save!
Glutenull – Booth 603
KR’s Jars & Bars – Booth 304
Wescana Foods & What the Flour Mixes – Booth 600
Ulivit Super Foods – Booth 99

Planted Life • Facebook • Instagram

Glutenull – Booth 603

Glutenull is a Vancouver-based, certified gluten-free & vegan wholesale bakery dedicated to bringing us fresh, premium quality foods. Wholesome and delicious, Glutenull is Non-GMO Verified and Soy-Free. They also have products that are Yeast-Free • Paleo • Raw and Diabetic-Friendly.

• Glutenull.com • Facebook • Twitter • Instagram
• Carrying Retailers • Purchase Online from Glutenull • Purchase on Amazon • Contact
• About • Events • Blog
• Sign Up to Receive Subscriber Discounts
• Can’t find Glutenull at your favourite retailer?
• Download this Customer Request letter and give it to your store manager!

KR’s Jars & Cookie Jars – Booth 304

KR’s Gluten-Free, Vegan Cookies are loaded with toppings, enormous (5 inches or 12 cm in diameter) and oh-so-moist.  Chocolate Chunk, Peanut Butter, Peanut Butter Chocolate Chunk, Double Chocolate Chunk Walnut, Cinnamon Roll and Oatmeal Raisin & Date.

Dessert Gluten-Free, Vegan Dessert Jars are a piece of heaven. Savour them in Chocolate or Vanilla Birthday Cake, Luscious Lemon and Peanut Butter.

Shop Online for Delivery Across Canada
krsjarsandbars.com • Instagram • Facebook

Contact Form • info@krsjarsandbars.com • Blog • Gallery • For event catering requests, please email  info@krsjarsandbars.com

Wescana Oats – Booth 600

Wescana Oats are grown and manufactured according to Avena Purity Protocol* standards in Saskatchewan. All of their oat products are GFCO Certified Gluten-Free (to 5ppm) , non-GMO & Kosher and are available as Rolled Oats, Steel Cut Oats and Quick Oats.

Wescana also offers a parallel line of  oats that are Eco-Cert Organic in Steel Cut, Rolled Oats, Quick Oats & Oat Flour.

Wescana is proud to be the only purveyour of gluten-free, organic oat bran! Bravo!

Find all of  Wescana’s products in 1kg bags at retailers across Alberta, BC and on Vancouver Island. Scroll down for retailer list.

Wescana Foods • Instagram • Facebook • info@wescanafoods.com

Click here to order Wescana Organic Oat Products online

What the Flour Mixes – Booth 600

Committed to simple ingredients and simple recipes, What the Flour Mixes are created from gluten-free, ancient grains sorghum & millet and are non-GMO, vegan, rice-free, corn-free & peanut-free.

wtflour.com • Instagram • Where to Buy • Contact

INSTAGRAM STORIES

• WTF Baking Highlights
• Ingredients
• Pancakes
• Waffles
• Muffins
• Choc Chip Cookies
• Testimonials

Ulivit Super Foods
Crafted in British Columbia, ulivit (pronounced you-live-it) plant-based veggie bites & crumbles are a perfect fit for your favorite ground meat, chicken, or scrambled egg recipes!  Swap – or add – ulivit’s farm fresh superfood and make your taste buds & body happy!

Ulivit Launches Plant-Based Cook Book Quick and Easy to use! High Protein Plant Meals. Great for bowls, stirfrieds, salads, pizza, chick’n, tacos, nachos, burritos, fajitas, enhiladas, chili, lasagna, meatloaf, curries, pho, pasta, smoothies and anything else you can cook up! 3 easy steps. Just Soak, Sizzle & Serve.

Made with pulses from the legume family – dry beans, peas, lentils and chickpeas! Rich in protein, fibre, antioxidants, vitamins, and minerals, ulivit’s products are naturally gluten-free, cholesterol-free, allergen-friendly, keto-friendly, low in fat and have a low glycemic index.

Count on ulivit superfood to be soy-free, gluten-free, nongmo, vegan, nut-free, dairy-free and preservative-free.

ulivit.ca • Store Locator • Facebook • Instagram • TikTok • hello@ulivit.ca

Buy ulivit Online – Free shipping anywhere in Canada!

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market 5:30 – 8:30 June 6  to September 5

Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4

To order in advance of  market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page.

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12 from 4-8pm
• Thursdays • Sidney Street Market
• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!
TUESDAY – SUNDAY 10am – 3pm

To order in advance of  market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizza. Find them in the refrigerator or freezers sections of carrying retailers and markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

About the Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.

Kaitlin Chamberlin

Workshops

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market 5:30 – 8:30 June 6  to September 5

Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4

To order in advance of  market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4.

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market 5:30 – 8:30 June 6  to September 5

Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard!

To order in advance of market days – questions, custom orders or dietary information. contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.

Farmers’ Markets: Dates & appearances may change. Confirm on Gluten-Free Events Page!

• 2nd Wednesdays – Oak Bay Night Market 4 – 8pm.  June 12, July 10, August 14 & September 12, 2024 from 4-8pm

• Saturdays – Duncan’s Farmer’s Market
• Saturdays – Moss Street Market
• Thursdays – Sidney Street Market June to September

NEW! Art of Slow Food 100% Gluten-Free Cafe & Bakery opens on Fisgard! Open Tuesday – Sunday 10-4

To order in advance of  market days – questions, custom orders or dietary information, contact Kaitlin via Contact form • thebaker@theartofslowfood.com • 902.476.7732

The Art of Slow Food meets dietary limitations or preferences of all kinds – gluten-free, lactose-free, vegan & sugar-free – food that isn’t complicated or unpronounceable.

Where to Find Art of Slow! Retailers, Coffee Shops, Farmer’s Markets & More!

• Contact form • thebaker@theartofslowfood.com • 902.476.7732
• theartofslowfood.com • Facebook • Instagram
• View The Art of Slow Food Photo Gallery

You asked for it! The Art of Slow Food is now selling their raw, sourdough pizza dough. Each dough ball makes a 14″-16″ sized pizzas. Find them in the refrigerator or freezers sections of carrying retailers and farmers markets.

About the Dough

• Made with spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt
• Good for 21 days in the fridge, 3 months in the freezer
• Remove dough from fridge and let it reach room temperature
• Dough will be workable, easy to roll but a bit more sensitive to tearing than gluten dough
• Roll out with a dusting of gluten-free flour or between two pieces of parchment paper
• Crust can be par-baked for 3-5 minutes at 450˚F or for 7-10 minutes all dressed, until cheese browns
• Par-baked crusts can be frozen until needed.

Art of Slow Food Sourdough

This is extra-special gluten free bread: fresh baked, rustic, soft, chewy and easily digestible sourdough! Using natural wild levain and a base of psyllium husk, flax and water, the dough is fermented for 12-18 hours to allow phytic acid breakdown and real flavor development. The bread is then baked on a stone to create rustic loaves with appealing crust.

The Art of Slow Food  does not use common gluten-free ingredients such as xanthan gum, agar agar, potato starch, rice flour or other high-starch ingredients. The bread is made with only 7 simple, organic ingredients, in order of predominance: Spring water, psyllium husk, ground flax, sorghum flour, tapioca flour, natural levain (wild yeast) and sea salt.

As a result of slow fermentation, the carbohydrates and starches in the bread are broken down, creating a light, soft digestible bread. The psyllium husk and ground flax act as a digestive aid and provide a soft, chewy texture without gluten or added starches.

Sourdough selection includes Toasted Sesame, Plain, Kalamata Olive, Rosemary Poppyseed and on occasion, Cranberry Walnut!

About the Ferments

Their sauerkraut is made the traditional way – fermented for a minimum of 3 weeks in traditional German crocks and never pasteurized. Enjoy a number of varieties that are versatile and go well with any meal – sandwiches, salads, stir fries, soups, eggs or sausages. Sauerkraut is a highly probiotic food, and is best used to accompany meals to aid in digestion.

Sauerkraut selection includes Dilly Kraut, Cortido Kraut and Chimichurri Kraut.

About the Baker / Fermentor / Creator 

Kaitlin is a whole foods chef and baker and has been fermenting for 7 years. She works exclusively with artisan-style traditional foods, using local and organic ingredients to create simple, accessible nourishment. She strives to teach sustainability and self-sufficiency through the art of slow food. Kaitlin has extensive experience working with dietary restrictions and nutritional deficiencies and will work with any specifications by request.
Workshops

Kaitlin Chamberlin

Learn the ancient tradition of preserving foods and maximizing nutrition with simple tools and local foods. Bring your own jar and take home a ferment. Learn more here.