Let Bread Be Bread
Glutonia is a purveyor of fancy bread in Boise.
Our Country Loaf is healthy bread. And it’s REALLY tasty. In fact, switch those. It’s healthy, sure, but holy Glutonia, these are some tasty loaves!
We’ve been alpha testing for a while with our friends and family, and folks routinely polish off the loaf in one sitting. That’s a 2-pound loaf–poof! Gone.
But ok, yeah, it’s also super healthy. It’s a PNW bread. It’s made mostly from Idaho grains, with some Utah and Washington flours thrown in here and there. Our flours are all organic and non-GMO, meaning the grains never had to “round up” any glyphosate while they grew. Most of our flours come from farms practicing regenerative practices, which replenish soils naturally without added fertilzers.
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I didn’t know bread could be like this! My world has shattered.
SB
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That is damn good bread! [My husband] ate half of it in one sitting last night.
CG
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Well, it’s DIVINE!
KM
Our breads are “sourdough,” but we don’t love that term. We like to think of them as “naturally fermented.” The distinction is that we don’t make a very sour sourdough. It’s kinda tangy, sure, but we want the grain to be the star of the show. And we don’t want folks to have to test the structural integrity of their dental work just to get a bite of bread. Sour often equates to chewy, and we’re aiming for more edible, neutral tasting bread that you can eat however you choose. It’s a pretty tough needle to thread, and we’re mighty proud of our results.
Which brings us to where we are today. We’re a super small cottage operation, getting our feet under us as we launch. We’re currently offering a small subscription service where you can get a Glutonia country loaf delivered each week. It helps us get into the swing of baking in larger batches, dialing in quality control, and getting feedback on our bread. We’re only doing 50 slots to begin with, so be ready to sign up when the notice goes out. We think they’ll fill up pretty fast.
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