drop me an e-mail at
"Hello, I am Marguerite, the owner of Dutch-Fika. If you are here, you obviously have some questions and I am very happy to help you. I try to respond asap, but if this is about are pre-order within 24 hours, please do also consider sending me a text message or shoot me an email."
VISIT OUR STORE
1034 Heights Boulevard
The back of the 1920's Cottage
HOUSTON, TX 77008
Fri: 9am - 1pm
Sat: 9am - 3pm
Sun: 9am - 3pm
BOOK A CLASS
Invite your friends to an outdoor baking class in your back yard
Learn about milling, baking and growing grains
WE LOVE TO SHARE OUR KNOWLEDGE WITH YOU
Bread and pastries from the grocery store that are made with modern, hybridized wheat often are the reason for your health problems - gluten sensitivity, even if the wheat was grown organically and stone-milled!
I, and many others, have experienced how these problems disappeared when I started eating bread made with pre-historical grains, like Spelt. My energy levels improved when I switched to eating only stone-milled flour as used in old recipes, taking out any processed ingredients, including sugar, used in modern bread baking.
The foundation of my baking is the use of grains that are the result of a 'none' approach: no GMO, no hybridization, no preservatives, no pesticides or herbicides, no bleaching, non-processed.
To this I add a balanced use of farm-fresh, sustainable and - where possible - local ingredients.