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ABOUT
It's Alive is a market bakery and fermentery.
Our breads and baked goods are naturally leavened
and made with 100% freshly stone-milled, heirloom, organic, California-grown whole grains.
Our fermented pickles and hot sauces are made with vegetables
grown by Narci Organic Farm and Pinnacle Organic Farm
in San Juan Bautista, CA.
We are passionate about ingredient traceability, local food systems, nutrient-density, and land regeneration.
FAQ
What does whole grain mean? Grains are composed of four different parts called the endosperm, bran, aleurone layer, and germ. The endosperm comprises the majority of the wheat berry and contains mostly starch, and some protein and iron. The bran is the outer sheath that protects the grain from the elements and contains B vitamins, folic acid, fiber, and minerals. The germ is the embryo and contains oils and dense nutrients. The aleurone layer lies between the bran and the endosperm, and is a thin layer rich in minerals, fats, proteins, and enzymes. Each part of the grain is complex and contains interrelated nutrients, vitamins, antioxidants, minerals, enzymes, and aromatics that work together synergistically. Whole grain flour that is stone-milled contains all three parts of the grain and therefore retains all the nutrients and synergy of those parts. Most commercially available "whole grain" flours are actually roller-milled white flours with the separated bran added back in. Wheat germ is incredibly perishable and hard to store in its separated form, and is therefore often not added back into commercially produced “whole grain” flours. It’s Alive uses 100% stone-milled whole grains in all of our breads and baked goods.
What does stone-milled mean? The grain is milled, or ground, between two rotating stones. People have been stone-milling grain for thousands of years. The stone-milling process retains all parts of the grain (bran, germ, and endosperm) and is slow and gentle enough that the grains don't get heated up, protecting delicate flavors, enzymes, and nutrients. In modern industrial roller-milling, aka most commercially available flour, grain is passed through large rollers that completely remove the bran and germ from the endosperm. This produces a more shelf-stable, transportable, white starchy flour, devoid of most of the nutrients, enzymes, and oils that the whole grain has to offer. It’s Alive only uses local stone-milled flour, milled to order.
What does milled-to-order mean? Every batch of flour is milled just before baking. Freshly milled flour is like freshly ground coffee or black pepper. The fresher it is, the more flavorful, aromatic, and nutritious it is! Whole grains can be stored safely in their whole (not ground) form, because the bran acts as a protective layer and keeps the oily parts of the germ and bran from going rancid. Once the grain is ground into flour, it oxidizes quickly as its insides are exposed. Using flour right after it is milled ensures that the oils are not rancid. It’s Alive only uses local stone-milled flour, milled to order.
What does California-grown mean? All the grains we use for our breads and baked goods come directly from farms in California that we can name. All the vegetables we use for our pickles come from Narci Organic Farm and Pinnacle Organic Farm in San Juan Bautista. Information about the grains and ingredients used for each product is listed on its product page.
What does naturally leavened mean? Naturally leavened, aka sourdough, means that our breads and baked goods are made using a wild yeast sourdough starter, and we never use any commercial fast-acting yeast. This process takes considerably longer. Our breads take between 48-72 hours from mixing to baking, which allows the grains ample time to soak, hydrate, and ferment, improving flavor, texture, and digestibility. If grain is not properly soaked and fermented, it is practically indigestible.
What does wild-fermented mean? Wild fermentation occurs spontaneously with wild yeast and bacteria cultures that are naturally present everywhere. The mix of wild yeasts and bacteria in the air captured by our wild starter lend a beautiful diversity of microbes to our doughs and pickles. We never use commercially produced starter cultures, which are essentially monocultures selected for speed and predictability. See Sandor Katz’s Wild Fermentation.
What does raw living cultures mean? Living cultures in our pickles means that the microbes that fermented the vegetables are still living in the jar that you purchase. These living cultures are delicious and they help support digestion and overall vitality and deliciousness. Raw means that the pickles have never been heated or pasteurized. They are alive!
Are fermented vegetables food safe at room temperature? Fermented vegetables are food safe at room temperature. The living cultures present in the vegetables have reached a point of dynamic equilibrium, with beneficial microbes dominating. Since the pickles are living, they might still produce some bubbles, and if left out of the fridge the jar might build up pressure and crack or spray juice when opened. It is best to store the fermented vegetables in the refrigerator to keep the texture crunchy and the flavor consistent. However, it is perfectly safe to store our fermented vegetables at room temperature (especially if you burp the jar every so often).
Best practices for bread storage? If you aren't going to eat the bread the day you get it, we recommend that you slice it, put it back in the paper bag, put the paper bag inside a plastic bag or other sealed container, and then put it all in the freezer. When you're ready to eat, take a slice out at a time and toast it. Enjoy perfectly quality-preserved bread!
Further Reading: Sandor Katz Wendell Berry Martín Prechtel Sally Fallon Michael Pollan Alice Waters Harold McGee