Who We Are
Founded in the heart of Montreal in 1994 by Beverly Erbstein, Inéwa Bakery has been committed to offering delicious organic bread that’s as simple and natural as a homemade loaf.
From the beginning, our bakery has been a popular choice among those striving to maintain a healthy lifestyle. By using only the finest natural flours and sourdoughs, our bread is a rich source of dietary fibre, easy on the digestive system and full of flavor.
Our strength lies in a team of passionate bakers who bring unique expertise to each loaf. Most of our bread is handmade following time-honoured baking traditions. Striking a perfect balance between tradition and modernity allows us to deliver top-quality bread every day.
Low-gluten breads: Made with Kamut® wheat and no added gluten, these may be suitable for non-celiac individuals who are sensitive to gluten.
Gluten-free breads: For people with celiac disease or gluten sensitivity.
Low-FODMAP breads: These breads are low in a certain type of carbohydrate (sugars) that can be hard to digest. They provide a pleasant option for individuals with irritable bowel syndrome (IBS).
Inéwa breads are not only delicious and made from simple ingredients, but they also provide solutions for various dietary concerns.
Traditionally, bread was made exclusively with natural ferments. Sourdough is a mixture of flour, water, and natural yeasts that feed on the flour and produce carbon dioxide (CO₂). This gas, trapped in the bread’s gluten structure, causes the dough to rise. The characteristic acidity of sourdough bread comes from lactic acid bacteria, which produce lactic and acetic acids, as well as other aromatic compounds that give sourdough bread its exquisite taste.
To remain active, sourdough starters must be fed daily with flour and water. At Inéwa, we use three distinct types of sourdough starters, namely rye, spelt and buckwheat, each of which is proudly over 30 years old.
For more information on sourdough, check out our article: Demystifying Sourdough
Celiac disease is a chronic autoimmune condition that can occur in genetically predisposed individuals. Ingestion of gluten by an individual with coeliac disease results in an adverse immune system response, leading to damage to the small intestine. Approximately 1% of Quebec's population is affected by coeliac disease.
For further information on gluten, coeliac disease and non-coeliac gluten sensitivity, please refer to our article: What is Gluten? Solutions for Gluten Intolerance
Our Spelt and Buckwheat and our 100% Spelt breads have been certified as low-FODMAP by Monash University.
The only preservative we use in Inéwa breads is ascorbic acid (vitamin C). Some of our breads contain the full grain (including the germ), which can turn rancid more quickly. We do not recommend storing our bread at room temperature. Instead: store it in the refrigerator for 7 to 10 days, or just freeze it for up to 1 month. Did you know that as well as preserving bread, ascorbic acid helps the dough to rise faster, making it stronger? That's why it's often used in baked goods.
At Inéwa, we are committed to using only healthy and nutritious ingredients in our bread. We do not use any synthetic or chemical additives, and we source our ingredients primarily from local or regional producers who engage in environmentally responsible practices.
Our products are distributed to most major supermarkets in Quebec, as well as to a number of specialty food stores, including natural and organic retailers. Additionally, our products are available in select stores in Ontario and the Maritimes. Please refer to the page Where to Buy for a list of stores that carry Inéwa bread. We advise customers to contact the store in advance to obtain confirmation of product availability. If your local grocery store does not currently stock Inéwa bread, please do not hesitate to contact the store manager to request that they add our products to their range.
All Inéwa breads are organic and certified by Ecocert Canada. This guarantees that the ingredients used are grown without pesticides or synthetic fertilizers and are free from genetically modified organisms. No synthetic preservatives are added. The Ecocert logo on our packaging confirms that our products are made from organic ingredients.
Québecbio
These holes are caused by the sourdough fermentation. When the dough ferments, carbon dioxide and alcohol are produced. During baking, the alcohol evaporates, leaving behind gas bubbles that form holes (alveoli) in the bread’s crumb. This is a natural property of sourdough.
