Bread is a beautiful thing. Many of us can agree with that sentiment, and while it’s true, it is also true that bread isn't quite what it used to be. In a society that prefers things cheaper and faster, mass produced bread that has lost most of its nutritional value and is heavily processed has become the norm in many households. In the past 100 years, fast production and low price became the driving forces of bread’s evolution (or devolution), taking with it pretty much all of its wholesome and health-filled qualities.
As for us here at Tucker&Co, we care about getting back to the good stuff. Not only because it tastes better, but because it is healthier. Though it's important to note that some innovations in the bread industry in the past 100 years, like gluten free bread for instance, have been great in creating more options for those with health sensitivities, making the beauty of bread accessible to more people. In addition to our house made gluten free bread, we offer sourdough from a local bakehouse called McGrath’s.
They are amazing, as is their sourdough. They are committed to making bread the way it used to be made, the way it should be made. With lots of patience, attention, love, intentionality, and emphasis on nutritional goodness. Wholesome and delicious are two words that come to mind when I think about McGrath’s sourdough. Their naturally-leavened sourdough bread is a staple for us, and we couldn’t be more proud to support the journey back to beginning, to the age-old process of quality, healthy bread making. While their bread contains wheat flour, the process they use to create the bread allows most gluten intolerant individuals to eat it!