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When you combine flour and water with an active sourdough starter and allow it to ferment, the long, slow fermentation helps transform the dough. At Kulina Lani, our sourdoughs are held for 24 hours or more before baking.
We also strive to use whole, heritage grains, like rye and spelt, that we stone-mill here in-house. Our approach celebrates traditional baking, thoughtfully sourced ingredients and the craft of naturally leavened bread.
Freshly baked sourdough, thoughtfully crafted with care. We would love to hear from you.
65-1158 Mamalahoa Hwy, #7
Waimea, HI 96743
Our story starts in Paonia, Colorado with a sourdough starter my Grandaddy kept. My Mom followed in his footsteps and raised us on homemade sourdough bread and cinnamon rolls. In Hawaiian, ohana means family.
With my best partner and husband Shane, a farmer at heart and in profession, we have spent many years together studying sourdough fermentation, grain, milling flour, networking and connecting with other sourdough-souls. These people and the people that we serve are all our ohana. Both the opportunity to move to Hawaii and to grow our business happened in 2014. On the Hamakua Coast of the Big Island, we started and maintained our starter. She sat under the salty trade winds, and was used every single day. Our Hawaii ohana embraced us and helped to shape who we are today.
Kulina Lani Bakery is proud to use flour that contains most or all of the original germ, oils and bran. We source our flour from farmer’s who take the same level of care with growing organic grain as we do with milling and baking.
Kulina Lani Bakery is proud to use flour that retains most or all of its original germ, oils, and bran. We source our flour from farmers who care for growing organic grain as much as we care for milling and baking it.
Meet two of the farms behind the grains we use.
01
Organic Spelt
Rooted in the agricultural landscape of Waimea, Hawaii, Rocky Draw Farm is one of the farms supplying the organic grain used in our baking.
02
Waimea, Hawaii
We value the connection between the land, the farmer, and the food we make. J&M Farms supplies two varieties of organic wheat for our baking.
FEATURED PRODUCTS
We only leaven with organic sourdough starter culture & all of our whole grains are milled in-house. We are always looking for partnerships with local, organic farms. Our bread offerings are made according to the commodities available and what is in season.
Please note: We use corn meal on our bannetons and liners – this prevents the dough from sticking as it rests. If there is any concern of allergens for an order, please let us know and we can have bread rested in rice flour.
