Our sourdough and whole grain breads are made with organic flours or flour that is grown and milled locally. Our breads contain no dairy, no added fats or oils, and no sugar – pretty much just flour, water and salt.
Why sourdough? Unfermented grain is really difficult to digest. By fermenting our dough over a long period with a natural leaven, we make bread that is rich in flavour with nutrients that can be more easily absorbed by the body. Some people find that they can eat Both Hands Wood-Fired Pizzeria & Bakery bread and feel great when conventional bread doesn’t agree with them. Our bread made with spelt flour is particularly suited for these folks. And, for those of you who think all this sourdough talk is health hyperbole, our Peasant Bread is a real crowd pleaser, and it is made with commercial yeast.
All of our regular crust pizzas are made on a thin sourdough crust made primarily from local Brule Creek Farms Flour, and topped with a blend of mozzarella and Thunder Oak Gouda. Our pizzas are baked in our hand-built wood-fired brick oven. Cooking with fire at high heat allows us make great thin crust pizzas, and we do it all right in front of you. They are available fresh or frozen.