At Stone House Bread, we don’t only make tasty loaves; we also make sustainable bread that is community-oriented. By teaming up with local farms in Michigan, we not only reduce waste by feeding unsold bread to animals but also empower local agriculture. The sourdough we make through a process of long fermentation, lasting more than 24 hours, is gentle on the digestive system and is ideal for those who are slightly sensitive to gluten. Together we can continue to grow not only delicious bread but also a healthy environment, every loaf counts.