"While on a very restrictive diet to help us feel better, we stumbled upon beautiful, crusty sourdough bread in San Francisco. Already interested in food systems, we began to develop a passion for a repaired and transparent chain, starting with how and where food is grown and finishing with the eater. With backgrounds in business and teaching, in 2013 Chris began baking bread, and Kate began helping customers understand the difference between “real bread” and what they were used to finding at the grocery store. We started selling loaves of bread at the farmer's market then opened our commercial bakery in Lenexa to the public in 2014."
This bread gives your body nourishment, is easy to digest and tastes absolutely delicious!
Ibis bakery uses our fresh belly, and ground pork for making sausage in-house at their Crossroads location.