Kulina Lani Organic Sourdough

Our 24-hour fermentation process transforms simple flour and water into deeply digestible sourdough, breaking down gluten to levels below the 20 parts per million standard. Located in Grand Junction, we stone-mill whole heritage grains like Colorado-grown spelt and rye right here in-house. This long, slow rise allows lactic acid bacteria and wild yeasts to work their magic, creating breads that are unlikely to trigger immune responses in gluten-sensitive individuals. We bake a wide array of naturally-leavened loaves, including our Jefferson Wheat, Four Seed with Cumin, and the Old World Double Olive. Our pastry case features organic sourdough croissants, cinnamon rolls, and sticky buns, all made without commercial yeast. For lunch or breakfast, we serve sandwiches on our fresh focaccia and house-made burger buns, alongside daily slices of Green Chili & Cheddar or Potato, Bacon, & Kale quiche. We are proud to supply local restaurants and markets with our organic, naturally-leavened goods, bringing old-world knowledge and science to your table.