At KSB, we recognize the importance of due diligence and responsibility towards our customers. The root of our operation is the respect and privilege of providing bread that promotes health and is nourishing. We are very serious about our products, and believe that at the end of the day, the old adage ‘You are what you eat’ accurately embodies our philosophy. We think it is mandatory for us to know the exact, raw ingredients that make up a product so we can proudly stand behind it.
The following is a brief list and exploration of the characteristics and key elements in our breads, which will help address any inquiries you may have regarding intolerances, allergies, or other health concerns.

      First off, it is with confidence that we can state that the ingredients on our bread bags are the ingredients you get. No hidden preservatives, additives, or other chemicals that may prove to have adverse health effects. At the heart of our operation is a naturally fermented sourdough culture, which impregnates every loaf with the unmistakable KSB characteristics we have become world famous for. This natural fermentation process also assures digestibility and additionally provides natural preservation. (For a more in depth discussion of this, see our articles at www.microsour.com).

      Second, we do not use any kind of milk products in our bread; it is dairy-free. This includes no butter (fat), milk (liquid or dry) or other possible milk-derived products. In fact, we use no shortenings, lards or fats at all for our breads. In essence, all of our products are oil-free, hydrogenated oil-free (margarine), canola-free, pork- and petroleum-derived fat free (margarine). Consequently our breads are ideal for a vegetarian (vegan) diet.

      Third, we do not use any nuts in our bakery, in fact there are no nuts whatsoever on the premises; our bakery is a ‘nut-free’ operation, no pun intended.
Fourth, we do not use any eggs or egg derived products in our breads; therefore we are also ‘egg-free’.

      Fifth, no soybean or soy-derived products are in our breads. This assures ‘soy-free’ bread.
A sixth tidbit is that there are no corn (maize) derived ingredients, no corn flour, corn syrups or other derivatives, so we can also assure you we are corn-free.
Seventh, since the fall of 2006 we use only ‘Natural Spring Water’ from our very own pristine natural spring source, rendering our breads chlorine-free as well as fluoride-free.

      At the heart of our operation is the art of natural fermentation, specifically sourdough fermentation. A natural sourdough culture is the fermentation of flour, water, and the sourdough starter culture which is a bacterial-yeast ferment. Therefore our breads are not ‘yeast –free’. As in brewing or wine making the fermentation process is the craft that bestows distinguishing results and characteristics to the end product. In our case, we believe we have accomplished outstanding crust and crumb structure, as well as a flavour that tantalizes the taste buds that reach back in time and emphasizes our belief and commitment to ‘A Taste of the Past’.
By process of elimination, our breads are GMO- free, especially our organic line. Wheat has thankfully not succumbed to GMO processes at this point; we can be thankful for this hearty grain.

To summarize, our Breads are:

• ‘dairy-free’
• ‘nut-free’
• ‘egg-free’
• ‘soy-fee’
• ‘corn-free’
• ‘chlorine-free’
• ‘fluoride-free’
• GMO-Free
• not ‘Yeast-free’

      Our belief and philosophy is to keep you, the customer, in control as much as possible when it comes to your food preferences. We provide you with the base: the slice of bread, as pure and unaltered as modern days permit. After this point it is your choice for how and with what you would like to enhance the experience of our nutritious bread.