Barcelona Reykjavik is more than just an organic bakery. Founders David Nelson and Gudrun Margret have returned to traditional breadmaking to recover the flavor, quality and health benefits lost in industrial bread. Instead of processed flour, they use mostly stoneground spelt, an ancient grain that is more easily digested. Instead of industrial yeast, they use a starter made from corn, peas and the yeast from flowers, requiring a 15 hour fermentation period.

In this video, David Nelson takes us into their kitchen to talk about why their bread needs time to develop taste, smell and color without the help of artificial enhancers.