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THE BREAD

Before bread became fast and industrial, it was slow, local, and nourishing. At Evola Farms, we return to that tradition by growing our 30+ heritage wheat varieties by using regenerative farming techniques.

What Makes Evola Bread Different

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Farm‑First Ingredients

Our grains, water, and natural starters are nurtured on our land, giving us full control over quality from soil to loaf.

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True Sourdough Fermentation

Long, natural fermentation breaks down complex proteins and starches — no shortcuts, no commercial yeast.

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Wood‑Fired Craft

Each loaf is baked in a traditional wood‑fired oven for a crisp crust and a deep flavor.

Grown Here. Fermented Slowly. Baked with Fire.

What’s Inside Every Loaf:

What’s Inside:

  • Farm‑grown grains

  • Naturally filter water from farm

  • Natural sourdough starter

  • Sea salt

  • Time & fire

What’s NEVER Inside:​

  • Preservatives

  • Dough conditioners

  • Refined additives

  • GMOs

  • Pesticides OR Fungicides 

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Fermentation Process

Step‑by‑Step

  1. Grain grown and milled

  2. Natural starter fed

  3. Long fermentation (24–48 hours)

  4. Hand shaping

  5. Wood‑fired baking

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