We love this tender, moist, and fluffy boule, full of castelvetrano olives. Made from scratch, using flour milled from Canadian-grown red spring wheat, and Ladoga whole wheat, an organic heirloom flour that is grown, harvested, and stone-ground in Canyon, B.C.
“The olive & rosemary loaf is one filled with a familiar burst of flavourful elements! Stuffed with whole, pitted olives and aromatic rosemary, this loaf is perfect for charcuterie boards or sharing with friends. Baked to ensure a crunchy and crispy crust, you can’t go wrong with this one!” – Nelson the Seagull
Red spring wheat flour, organic Ladoga whole wheat flour, water, castelvetrano olives, rosemary, salt, cornmeal (on the outside)
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