Bring back old world knowledge and science in a most delicious and convenient way
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When you combine flour and water with an active sourdough starter and allow it to ferment for at least 16 hours, that long, slow fermentation gives the Lactic acid bacteria, wild yeasts, and enzymes enough time to significantly break down the tough-to-digest components of flour, including gluten. According to Dr. John Douillard in his book Eat Wheat: Introducing Wheat and Dairy Back into your Diet, long-ferment sourdoughs have a gluten value of about 12 parts per million per 750gm loaf. This estimate falls below the FDA/Gluten Free Industry standard of 20ppm or less to be GF. At Kulina Lani, our sourdoughs are truly long-fermented, held for 24 plus hours before baking, resulting in healthier, more digestible bread that is unlikely to trigger an immune response in gluten-intolerant and sensitive people. We also strive to use whole, heritage grains, like rye and spelt, that we stone-mill here in-house; though they do contain gluten, the structure of the protein in these grains is different and, evidence suggests, less inflammatory than refined wheat.
Address: 664 North Avenue, #4 Grand Junction, Colorado 81501
Phone: (970)-539-5444
Email: kulinalanifarm@gmail.com
Hours of Operation
Wednesday - Saturday: 6:00am- 4:00pm
Winter Hours - Saturday: 6am-2pm
Sunday - Tuesday: Closed
OUR MENU
The gut contains a collective of microorganisms, collectively known as the gut microbiome. The positive microbes in our gut thrive on fibre and diversity, and help regulate and support our immune system, which in turn promotes and supports health. Given the percentage of calories that we eat each day as bread, the kind of bread we choose to eat is a major opportunity to deliver fibre to our microbial allies.
All of our breads, pizza & pastry are naturally-leavened with sourdough. No commercial yeast is used.
BREAD MENU
All of our organic breads are naturally leavened with sourdough.
All whole grains are all milled in-house.
Classic, not so plain “Jane”
Old World
Double Olive (Kalamata, Green w/ pimento)
Jalapeño-Cheddar
Fresh Rosemary w/ Olive Oil
Cranberry-Walnut
Fig & Thyme
Four Seed w/ Cumin
Pumpernickel Rye
Spelt (Colorado-grown)
Cinnamon Raisin
Porridge (Multigrain & Seeds)
Jefferson Wheat (Colorado-grown)
House Wheat W/ Walnut & Sunflower Seed
ORGANIC, NATURALLY-LEAVENED PASTRY
Organic Sourdough
Cinnamon Roll
Organic Pecan Sticky Bun
Organic Sourdough Iced Buns/Turnover
Organic Sourdough Pop-tarts w/ variety fruit fillings
Organic Sourdough Croissants/Danish, cheese or fruit fillings
Organic Sourdough Cookies
Organic Sourdough Burger Buns & Hot Dog Buns, Dinner Rolls
Organic Sourdough Bagels, English Muffins
Baguette, Focaccia, Fougasse, Ciabatta…
SAMMICHES! SAMMICHES!
Breakfast Sammiche w/ 2 Eggs, Bacon, Spicy Mayo, and Cheese on Focaccia
Wednesday - Saturday: 6am-11am
~All sammiches are served on sourdough bread~
DELICIOUS QUICHES
Green Chili & Cheddar Quiche
Potato, Bacon, & Kale Quiche
~All quiches are prepared daily & served sliced~
WHO WE ARE
Our craft is a blend of love of farming, natural fermentation, serving & feeding well. Please read more of our story in the Our Story tab.
We are proud to share our product with local restaurants and local markets. Click below to learn more.
OUR BREAD
Why Our Bread?
We only leaven with organic sourdough starter culture & all of our whole grains are milled in-house. Many of our whole grains are grown in Colorado and purchased directly from the farmer. We are always looking for partnerships with local, organic farms. Our bread offerings are made according to the commodities available and what is in season.
Please note: We use corn meal on our bannetons and liners - this prevents the dough from sticking as it rests. If there is any concern of allergens for an order, please let us know and we can have bread rested in rice flour.
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When you combine flour and water with an active sourdough starter and allow it to ferment for at least 16 hours, that long, slow fermentation gives the Lactic acid bacteria, wild yeasts, and enzymes enough time to significantly break down the tough-to-digest components of flour, including gluten. According to Dr. John Douillard in his book Eat Wheat: Introducing Wheat and Dairy Back into your Diet, long-ferment sourdoughs have a gluten value of about 12 parts per million per 750gm loaf. This estimate falls below the FDA/Gluten Free Industry standard of 20ppm or less to be GF. At Kulina Lani, our sourdoughs are truly long-fermented, held for 24 plus hours before baking, resulting in healthier, more digestible bread that is unlikely to trigger an immune response in gluten-intolerant and sensitive people. We also strive to use whole, heritage grains, like rye and spelt, that we stone-mill here in-house; though they do contain gluten, the structure of the protein in these grains is different and, evidence suggests, less inflammatory than refined wheat.
$8
Available Everyday
$8
Available Everyday
$10
Available: Wednesday & Friday
$8
Available: Wednesday & Friday
$9
Available: Thursday
$9
Available: Thursday
$8
Available: Friday
$9
Available: Friday
$12
Available: Everyday
What is Miche?
Miche is simply a larger loaf of bread. The term Miche was coined by Poilane Bakery in France. The factors that Miche loaf are: a loaf larger than 1 kilogram, in some part whole grain, 100% sourdough, shaped as a batard (oblong) or a boule (round), and is proofed in a banneton/proofing basket.
$12
Available: Everyday
$12
Available: Everyday
$10
Available: Thursday
$9
Available: Wednesday & Saturday
$8
Available: Wednesday
$9
Available: Thursday
$9
Available: Thursday
$9
Available: Saturday
$9
Available: Friday
WHERE WE SOURCE OUR ORGANIC GRAIN
Kulina Lani Bakery is proud to use flour that contains most or all of the original germ, oils and bran. We source our flour from farmer's who take the same level of care with growing organic grain as we do with milling and baking.
Two of the farm's we source from are below.
Rocky Draw Farm LLC
Cortez, CO
Organic Spelt
J&M Farms
www.jmfarmco.com
Crawford, Colorado
Organic Rouge de Bourdeaux Wheat
Organic Sonora Wheat
OUR STORY
Our story starts in Paonia, Colorado with a sourdough starter my Grandaddy kept. My Mom followed in his footsteps and raised us on homemade sourdough bread and cinnamon rolls. In Hawaiian, ohana means family. With my best partner and husband Shane, a farmer at heart and in profession, we have spent many years together studying sourdough fermentation, grain, milling flour, networking and connecting with other sourdough-souls. These people and the people that we serve are all our ohana.
Both the opportunity to move to Hawaii and to grow our business happened in 2014. On the Hamakua Coast of the Big Island, we started and maintained our starter. She sat under the salty trade winds, and was used every single day. Our Hawaii ohana embraced us and helped to shape who we are today.
Kulina means grain of the cob
Lani means heavenly or from heaven
It seemed a fitting name for a small corn farm in Hawaii. We kept the name, dove head and heart in to our Big Island community.
We are so excited to plunge into the Colorado people-scape. To serve well, feed and nourish well.
We are convicted to use organic, sustainable methods, including fermentation and purchasing our grain locally. We have much to share; about what sourdough culture brings to our health, baking classes, and relationship. You can KNOW your baker, KNOW what you are eating and where it comes from.
WE WELCOME YOU WITH OPEN ARMS TO OUR BREAD OHANA