It all began in 1989 when the Silver Hills Guest House couldn’t find wholesome, all-natural bread to serve their guests. Brad Brousson, soon-to-be co-founder of Silver Hills Bakery, was on staff at the time and used his mother’s technique of sprouting whole grains to create tasty, nutritious breads without using milled flour.
This process remains the same today as it was in the beginning: instead of grinding grains into flour, we sprout the organic whole grains and mash them to make the bread. This retains all the whole grain nutrition to create a delicious, wholesome bread full of fibre and protein. Our breads contain no dairy or oil. All of our ingredients are Non GMO Project verified.
To this day Silver Hills has two simple goals: bake wholesome, great tasting bread and inspire healthier living through healthier choices.