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Grains- Organic Whole Grain Baked goods

What you’ll also see in our baked goods is healthy and simplicity: Our aim is to make only whole grain products and never cut corners to achieve it. We use a base of these simple ingredients that make our breads, cakes and cookies the best around

100% organic whole grain flour milled freshly everyday. No maida or all purpose flour ever. No store brought flour ever. Yes, our cakes and cookies are whole grain only,
Blend of multi grains like ragi, millets, barley, oats, pseudo grains like: Quinoa, Buckwheat and Amaranth
Blend of seeds and dried fruits like walnuts, almonds, sesame, chia, flax and sunflower seeds
Unrefined-jaggery powder
No preservatives, no chemicals, no additives, no cheating.

Organic Grains

Our select whole wheat and grains are sourced from local organic food stores. The whole grains are ground fresh for every loaf using a stone mill – the resulting flour is as fresh as it can be. This ensures you get the complete nutrition of the fiber, bran and germ. Milling freshly ensures that there is no vitamin degradation. Stone milling is the oldest, slowest, and best method of grinding Whole Grains. It is a gentle and cool process that preserves every good part of the grain. All the protein, oils, antioxidants and vitamins from the germ, all the sugars and starches from the endosperm, and the tiny bits of bran rich in antioxidants and fiber are there. Nothing is added and nothing is taken away.

More and more convincing evidence suggests that the benefits of antioxidants in Whole Grains may be even greater than is currently understood. Our body, it turns out, needs this synergistic effect, this teamwork that is produced by eating a wide variety of plant foods.

Freshly milled flour

Commercial flour milling is a complex subject and, without the details of how your store-bought flour is milled, stored, preserved, aged and transported, you will *never* arrive at a satisfactory answer.

Flour loses 40% of its vitamin content in the first 24 hours after milling and 85-90% after 2-3 more days. Here’s a little more in-depth science on what happens:
Unsaturated fats in the wheat germ oxidize/go rancid.
B Vitamins are destroyed by light and air.
Beneficial enzymes start working and play themselves out.
Vitamin A is diminished.
Vitamin E, which is an antioxidant that helps to protect flour from oxidation, deteriorates once milled, especially if the conditions become moist.

What's in a typical commercial bakery product

Sno Ingerdient/Chemical Purpose Commercial Baked goods Grains Baked Product
1. Palm Oil/Hydrogenated Fats Hard fats improve loaf volume, crumb softness and help it to last longer. Hydrogenated fats have commonly been used Added in most commercial breads Only cold pressed sunflower, coconut or sesame oil is used in our baking
2. Palm Oil/Hydrogenated Fats Hard fats improve loaf volume, crumb softness and help it to last longer. Hydrogenated fats have commonly been used Added in most commercial breads Only cold pressed sunflower, coconut or sesame oil is used in our baking
3. Palm Oil/Hydrogenated Fats Hard fats improve loaf volume, crumb softness and help it to last longer. Hydrogenated fats have commonly been used Added in most commercial breads Only cold pressed sunflower, coconut or sesame oil is used in our baking
4. Palm Oil/Hydrogenated Fats Hard fats improve loaf volume, crumb softness and help it to last longer. Hydrogenated fats have commonly been used Added in most commercial breads Only cold pressed sunflower, coconut or sesame oil is used in our baking