Cannibal Creek Bakehouse is home to artisan wood fired sourdough baked in our 125 year old wood fired scotch oven. And Cozy cafe serving breakfast-lunch 🙂
Organic Stoneground Flour
We choose Organic stoneground flour for our bakery. Stone milling is important as it is gentler on the wheat and thus retains more of the nutrients and enzymes that are lost in the modern roller milling process.
Living Cultures
These nutrients are not just good for us but also for the live cultures present in the sourdough starter, where the beneficial bacteria get a chance to multiply.
Gut Friendly
Out of some 3500 different bacteria in sourdough, Lactic Acid Bacteria are of great interest, as they are known to break down the gluten structure that can cause problems for some people.