A gluten-free loaf, Fridays only
We have been asked for a gluten-free bread since the day we opened. It took a long time to make one we were proud of.
The loaf is buckwheat, oats and psyllium, naturally leavened, with a dark crust and a moist crumb that toasts well. It is baked on Fridays and usually gone by noon.
One honest note: it is made in the same kitchen as our wheat breads, on the same day. It is not suitable for anyone with celiac disease.