Sourdough bread is generally considered one of the least processed types of bread. It's typically made with minimal ingredients like flour, water, and a sourdough starter (a mixture of naturally occurring yeasts and bacteria and made without added sugars or preservatives.

Why sourdough is less processed?
Natural Fermentation
Sourdough uses a natural fermentation process, unlike many breads that rely on commercial yeast and additives. Sourdough ingredients are simple and recognizable, such as flour, water, and a sourdough starter.
Our Sourdough doesn't contain added sugars or preservatives, making it a healthier choice than many other breads.


Irish soda bread's history is rooted in the early 19th century, particularly during the Irish potato famine of the 1840s. It became a staple food as a quick, inexpensive, and nutritious alternative when potatoes became scarce. The bread's unique rise comes from the chemical reaction between baking soda and buttermilk. While the idea of using soda to leaven bread predates the Irish, baking soda was introduced to Ireland in the 1830s, and it became widely adopted.

Early Origins:
The concept of using soda as a leavening agent is older than the Irish and dates back to Indigenous American cultures who used pearl ash.