Breadico

Flour. Water. Salt. Naturally leavened, long-fermented. Sourdough is the art of fermentation.

We use our age-old sourdough starter to make our bread the old-fashioned way.

Everything is leavened naturally with our sourdough starter for up to 65 hours, which means that our doughs are mostly predigested before they enter the oven.

With proper fermentation we are able to harness the power of natural bacteria to break down hard-to-digest proteins in wheat that are the cause of many health and inflammatory issues caused by gluten and additives in wheat and conventional flour.

Not only is this long fermentation process the basis for our product, but we are also buying organic wheat directly from farmers in our community and region and milling it into the flour that we use weekly.

Whatever we don’t sell is donated to a variety of ministries through various non-profits in Sioux Falls.

EVERYDAY BREADS

Sourdough
Baguette
Multigrain
Granary Bread
Toasted Oat
Classic White
Sesame Honey
Cranberry Sourdough
Garlic Rosemary
Olive Bread
Ciabatta
Raisin Bread
Sunflower
Hamburger Buns

PASTRY & SWEET ROLLS

Cinnamon Roll
Caramel Roll
Ham & Cheese Croissant
Sourdough Croissant
Chocolate Sourdough Croissant
Almond Sourdough Croissant
Pear and Apricot Galette
Turnovers
Cookies