Frequently Asked Questions
1. Are Stickling’s breads peanut-free?
A. Our bakery and our breads are peanut-free but we do have tree nuts like hazelnuts and almonds in our facility.
2. Are all of Stickling’s products gluten free?
A. Only our Gluten Free Rice Bread and Rice Pizza Crust, Gluten Free Croutons and Gluten Free Bread Crumbs are gluten free. All our Gluten Free products are produced in a Gluten Free Facility.
3. Where can I purchase Stickling’s Bakery’s products in my area?
A. For store locations near you please visit our store locator on this website.
Stickling’s products are available in many Health Food and Gourmet Food stores as well as selected Grocery stores throughout Ontario, Quebec and across Canada.
4. Should I refrigerate Stickling’s Bakery’s breads, bagels and muffins?
A. Stickling’s certified organic bread has no added chemical preservatives and because of that has a shelf life of only about 5 days. Refrigeration tends to dry out baked goods this is why we recommend enjoying our products within 2 days of purchase while storing it in a cool place away from heat and sunlight. Any portions not expected to be enjoyed within 2 days should be frozen upon purchase to best preserve the freshness. The exception to this are Stickling’s vacuum packed Pizza Crusts, Stickling’s Muesli Mixes and Stickling’s Harvest Cookies; unopened they do have a shelf life of 6 month if stored in a cool and dark place.
5. Are Stickling’s products baked without added dairy, eggs, fat and sugar?
A. All of our breads, bagels, buns and pizza crusts are baked without added dairy, eggs, fat and sugar and are suitable for a vegan diet. Stickling’s Bakery’s Whole Spelt Muffins are baked without added dairy, eggs, and sugar and are an excellent wholegrain breakfast or snack choice.
6. What is sourdough?
A. Sourdough is created by the interaction of lactobacilli bacteria and airborne wild yeasts in a simple mixture of flour and water. With time and care the microorganisms are fermenting the flour water mixture, making it “sour” and creating air bubbles that will make the bread dough rise.
7. Why use sourdough instead of commercial yeast?
A. The symbiotic interaction of lactobacilli and wild yeast in sourdough breaks down more proteins and phytic acids compared to the action of regular yeast. This fermentation process allows our bodies to better absorb the whole grain’s minerals as well as it lowers the whole grain bread’s glycemic index. The acids created by the sourdough cultures provide a natural preservative for a soft and moist, truly artisanal tasting loaf of bread.