Your Questions, Answered

Sourdough is a traditional bread made without commercial yeast, relying instead on a natural starter composed simply of flour and water.

Learn all about how sourdough bread is awesome here.

To keep your sourdough fresh, it’s best stored unsliced at room temperature in an airtight container or bread box for up to three days. For the best experience beyond that, slice the loaf on the day of delivery and freeze it immediately; this locks in the moisture, so it tastes freshly baked once defrosted or toasted.

Pro tip: Avoid the fridge, as it causes sourdough to go stale faster!

While the long fermentation process in sourdough does naturally break down much of the gluten, making it easier to digest for many, my bread is not gluten-free.

Because it is made with wheat flour it is not suitable for those with Coeliac disease or severe wheat allergies. If you have a mild gluten sensitivity, we always recommend consulting with your doctor before trying sourdough, as every individual's tolerance is different.

Sadly no, at this stage it’s just not on the cards.

As a micro-bakery I simply don’t have enough space to store GF ingredients separate from my usual ingredients, let alone all separate GF equipment and bake time.

Fortunately, there’s some excellent locally made GF bread such as Thoroughbread in Levin (https://thoroughbread.co.nz/). You can find their products at Common Sense Organics and at the Paraparaumu Beach Saturday Market.

My standard sourdough base is naturally egg-free and nut-free, made simply with wheat flour, water, and salt. However, because I bake a variety of loaves—including some with seeds and chocolate—all products are prepared in a kitchen that handles these ingredients.

While I take great care with hygiene and separate prep, I cannot 100% guarantee a trace-free environment. If you have a severe or life-threatening allergy, please reach out before ordering so we can discuss your specific needs.

The short answer is Yes.

While I’m currently focusing my efforts on loaves, I’m still happy (and excited) to produce the occassional focaccia slab.

If you’re having a gathering or just really crave the best slow-fermented rosemary garlic focaccia, send me an email at meg@kapitidd.co.nz. Remember that good bread takes time so hit me up at least 3 days before you want / need a focaccia slab.