I also have wheat allergies. 20 shekels uses sprouted flour, that I seem to be ok with. As far as Rye only bread, I suggest calling them, Rye is not my favorite.. They are extremely helpful in letting me know every ingredient of bread or pastry I ask about as I also have a nut allergy.
The reason I ask is I hail from Germany and I cannot find a "Bakery" that bake's everyday and does not use preservatives. We have bakeries and Pastery shop's (bakeries make only bread) on just about every corner where you can walk or they will deliver fresh hot Bröt to your home.
Hi Sophia! We generally use two main types of flour at our bakery: Sprouted whole wheat, and unbromated, unbleached wheat. While we have a rye loaf, it is cut with wheat. We have tried darker breads like those you are referring to, but we couldn’t find a sufficient market for them in this area :( You may enjoy our Sprouted line though, it is very popular with those accustomed to denser and heavier breads. Hope to see you in the bakery some day! EDIT: It appears I can't respond again, I can only edit this one "answer". Yes, I totally understand what you mean. Rest assured, we bake our loaves daily and do not sell day old breads in our bakery. We open at 6a.m. and when we sell out (or 2pm, whichever comes first!) we close up. Germany has amazing bakeries and produces some of the finest loaves of bread. The quality of ingredients they have over there is something we dream of here! :)
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