Questions and answers
What our customers ask us most, about the bread itself and about ordering.
Our bread
What is in your bread?
Wholegrain rye flour, water, salt and our sourdough starter, which itself is only wholegrain wheat flour and water. That is the Signature loaf. The Sunshine loaf adds sunflower seeds, the Flaxseed loaf adds flaxseed. That is all.
No commercial yeast, no sugar, no butter, no eggs, no milk and no additives.
Is it vegan?
Yes. Our loaves are entirely plant-based.
Do you use white flour?
No. Every loaf is made with wholegrain flour only. The dough is wholegrain rye, and the starter is made from wholegrain wheat, which makes up about a tenth of the flour in the loaf.
Is your bread gluten-free?
No. Rye contains gluten, and our starter is made from wheat. Fermentation changes a lot about bread, but it does not make it gluten-free. Our loaves are not suitable for people with coeliac disease or a wheat allergy.
Why is sourdough often easier to digest?
Many people find that a long-fermented sourdough sits better than quick, yeasted bread, and there are good reasons for it. During the long fermentation, the wild yeasts and lactic acid bacteria in the starter do part of the work before the bread reaches you:
- They break down part of the fructans, carbohydrates in grain that can cause bloating in sensitive people.
- The acidity wakes up the grain's own enzymes, which break down phytic acid. That makes minerals such as iron, zinc and magnesium easier for the body to take up.
- The acidity and the dense wholegrain crumb slow digestion down, so blood sugar tends to rise more gently than after white bread.
Wholegrain rye is also rich in fibre, which keeps you full for longer.
Bodies are different, and bread is food, not medicine. If you live with a digestive condition, your doctor knows best what suits you.
Why is rye bread so dense?
Rye behaves differently from wheat. It forms almost no stretchy gluten network, so it cannot rise into a light, airy crumb. Instead it binds a lot of water. The result is the moist, compact, deeply flavoured bread you know from Germany. That is how rye bread should be.
Why does the weight vary?
Every loaf is shaped by hand, so each one weighs a little more or a little less than 1000 g. The price stays the same.
How do I keep the bread fresh?
The loaf stays fresh for three to four days at room temperature. For longer, slice it and freeze it: the slices toast beautifully straight from the freezer.
Ordering and delivery
How far ahead do I need to order?
We bake on order, and rye takes days, not hours. Most orders are delivered within three to five days. You can note a preferred date at checkout, and we confirm the exact day by email.
Is there a minimum order?
No. One loaf is welcome.
Where do you deliver, and what does it cost?
We deliver across Bangkok and the neighbouring provinces by Grab. The fee depends on your postal code, and from 4 loaves delivery is free in every zone. You can check your postal code on How to order.
How do I pay?
By PromptPay. At checkout we show a Thai QR code for the exact amount. Scan it with any Thai banking app, pay and upload the slip. We start baking once the payment is confirmed.
Do you supply cafés, restaurants or hotels?
We bake in small batches, so we cannot promise large regular quantities. But we are happy to talk. Write to us.
Giving back
Where does the iCare donation go?
From every loaf, ฿50 goes to the iCare Foundation Thailand, which supports the education of children in Thailand. More about iCare.