Blog

The team at True Grain Summerland recently enjoyed a visit from Dani Brown, a writer with Her Okanagan, an Okanagan blog written by local women about all things local and wonderful around the valley. Dani has blown us away with her understanding and enthusiasm for real food, organic farming, craftsmanship, sourdough, and flaky pastry. Read the full article of Dani’s True Grain visit here.  ...

Artisan bread care You’ve just purchased a beautiful handcrafted loaf of True Grain bread. Because we add no sugar, fat or preservatives to our loaves, our bread doesn’t have a long shelf life. To get the most enjoyment from your bread, here are our recommendations on how best to care for your favourite loaf: For greatest foodie satisfaction, take your bread unsliced. We bake our bread fresh everyday, and one of the delights in a fresh loaf of bread is the robust,...

Wheat is the main staple of the human diet in many parts of the world. People often ask us about the different types of ancient grains we use and how they differ from modern wheat. The earliest type of wheat is called Einkorn.  It has 14 chromosomes compared to modern wheat’s 42.  Einkorn mills nicely, almost like white flour. It’s easily digestible by many who suffer from (non-celiac) wheat allergies.  The downside of Einkorn is that it’s very expensive, with lower...