We have had many customers over the last few years tell us they can eat our bread, particularly our sourdough bread and not experience digestive problems that they would normally experience after eating other regular breads.

Now, I’m no doctor or nutritionist, but, I do know fermentation and it’s effects on gluten protein. There are large differences these days in the way bread is produced, get the right stuff, well made, controlled, long process and your unlikely to have an issue.

Breads made using the fast process, typical of large industrial bakeries, and unfortunately some smaller ones as well, will be almost certain to give you grief, bloating, discomfort, and the myriad of other symptom’s associated with it.

Why is that you ask?

Most people who have problems, have issues with digesting gluten protein, even if they’re not Coeliac, the system just can’t handle it. This is caused as a result of the shorter process not allowing enough time for the protein and starch in the dough to be properly broken down and utilized by the yeasts as part of the fermentation process.

Sourdough breads are different though, and the longer they’re fermented and controlled, the less likely they are to cause an issue.

When bread is fermented properly it utilizes far more of this protein and starch, it is converted by enzymes into simple sugars that the yeast feed off, this is also where the greater flavor comes from as well. With less of the protein and starch to give you problems, you’re less likely to have any issues.

All Creative Crusts sourdough breads are made using a system the ensures the proper digestion of the protein and starch, our dough takes 3 days to get to the oven, it’s final fermentation stage is 21 – 23hrs.

So why not come and give our sourdough a go, we’d love to hear your feedback, start enjoying your bread again, and don’t be afraid of having to avoid it all the time.

Perfect as a morning tea item on your café menu, but equally likely to impress sold as a whole loaf in your deli, or bakery.

We also do Brioche loaves, rolls, and slider buns to meet all your brioche requirements.

Available to order now call Scott on – 3907 0659

Our traditional sourdough baguettes are made using a combination of organic, and local roller milled flours they are long fermented and have great flavor, and terrific crust.

They will work well as a pre dinner bread, warmed and served with a cultured butter, or filled as part of your café lunch menu.

Available everyday as part of our wholesale bread range.

Our Chicken, Mushroom, and Red Pepper Quiche are available for wholesale orders now, they will make a great lunch option through your sandwich bar served with a fresh salad, or as a great addition to your café menu.

We use only the best ingredients in our quiche, roasted chicken, pan fried buttered mushrooms, and red peppers, cream, and a special short butter pastry. Give one a try next time you place your wholesale order with Creative Crusts.

Our Ciabatta is made using the traditional Italian method, a greater portion of the flour is cold fermented days before, and added in at the mixing stage with more flour. This gives it it’s tremendous flavor, open texture, and great crust.

Available for wholesale orders, so if you haven’t tried it, give it a go as part of your bread range.

These rolls are for a long term wholesale customer of Creative Crusts who wanted to change their dinner rolls. Their request was French Rustic style, good crust, but must be able to handle periods of time in the bread warmer prior to service.

For this we’ve used a sourdough based dough, with a few secret method adjustments to provide the characteristics that were required.

Just another part of the unique difference that Creative Crusts can create for you.

It’s beautiful and moist, perfect either eaten cold, or even better when toasted as it really brings out the flavor. Available wholesale as a loaf, you will typically get 8 – 10 slices per loaf, and it is great for your café or deli.

Ask us about it next time you place your wholesale bread, cake, or pastry order.

We’ve combined;

Wheat, Rye, Triticale, Mung Beans, Soya Beans, Barley, Linseed, Polenta, Rolled Oats, and Sunflower Kernels.

All grains are Non GMO, and will be in our Grain bread from late this week so keep an eye out for it. Talk to Scott next time you place your wholesale order on 3907 0659.

These were made specially for the event using French flour from Grands Moulin de Paris, and a traditional French long cold bulk fermentation method.

In a recent Twitter post, Dalton Hospitality described Creative Crusts as “the only baker we trust”

If you’re looking for something special for an up coming event, talk to us.