They grow stuff out of the ground and on trees. Some of it ends up in the wood-fired oven breads. Bread they are proud to say is naturally leavened. That is to also say, made entirely without commercial yeasts. The bakery portion of the operation is not certified organic however they bake with certified organic ingredients whenever possible.
The benefits of naturally leavened bread over commercial yeast risen breads is subtle yet substantial. Suffice it to say commercial yeast is designed to react very quickly and doesn’t allow sufficient time for enzymes to break down starch molecules. That means your digestive system must work very hard to finish the process of breaking down the starches and in some people that can lead to a bloated feeling. Hence the term gluten sensitivity. A naturally leavened bread like Farmersdotter's mitigates that demand on your digestive system and thus can be better tolerated.
"A well made sour dough bread can be, for some but not all sensitive types, an alternative to the more dense and cardboardy gluten free… um bread. Is it really bread without gluten? Just saying. Yes, we are biased. We revel in the magic and beauty that is gluten. And butter. A lot of butter."says, baker and owner/partner Yve Kosugi.
Their passion is living what to some may be an aspirational lifestyle and to others shear madness. In addition to butter, their passion is living life well and sustainable off the farm. No boss and no commute. They chronicle their activity because they want you to know how their personal choices support their passion.
Something else: At farmersdotter they like change. Change for the better. Its their belief that the best way to effect change is to vote with your wallet. You’ll hear Yve and Morris say this, time and time again. Vote with your wallet. Sign as many petitions as you can but real and substantial change only occurs when you change somebodies bottom line. Take away or add to their profits and you will get noticed.