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With a more nuanced flavour profile than durum wheat, spelt is much-loved by the modern grain eater for its digestibility. It also contains more fibre than the average grain. This spelt pasta is very versatile, suitable for a wide-range of dishes, from full-bodied sauces, like a ragu, to burnt butter emulsions.
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Certified sustainable stoneground whole spelt flour, certified sustainable stoneground durum wheat flour and sourdough starter.
Salt, sugar, preservatives and pesticides.
Did you know that to produce vast quantities of wheat, most commercial growers rely on heavy use of pesticides? This ends up in the crop, which ends up in the home, where it’s eventually ingested by unsuspecting families.
Lovingly made in Trangie, NSW.
The team at Berkelo are here to create real food for their community. And it doesn’t get more real than traditional sourdough bread. It’s bread the way it’s supposed to be. Berkelo also makes nourishing, seasonal foods that accompany their sourdough. This vision is brought to life through a commitment to working with sustainable and organic ingredients. Berkelo uses ASP certified sustainable flour from Wholegrain Milling Co., who mill slowly and at cooler temperatures to preserve the essential enzymes and nutrients. Founder Tom Eadie is a committed conservationist and Berkelo aims to always use recyclable or compostable packaging. This is wholesome food for food lovers who want to make better health choices.
