Happy Monk customers know from experience that spelt and honey were made for each other. It’s a match made in heaven!
We introduced this loaf last year and customers loved the delicious warmth, flavour and aroma of spelt and honey. The nutty, hearty flavour of spelt grain welcomes the taste of honey, born this summer on Pender Island.
Our honey comes from The Cottonwood Creek Apiary, right here on Pender Island. It’s a blend “Barry’s Gold,” after apiarist Barry Denluck. The honey carries “classic wildflower” flavour notes and pairs well with the Okanagan-grown spelt grain. The Happy Monk Baking Company mills the spelt on-site, which is bolstered with organic, unbleached bread flour. This loaf, as with all Happy Monk breads, is made with wild-yeasted sourdough!
This is a Baker’s Choice Bread and will be ready SUNDAY, instead of Friday.
Some vegans, not all, include honey in their diets.