Spent Goods bread FAQ | Frequently Asked Questions about our Products

Visit How to store bread (applies to all our breads) or specifically store sourdough.

These dates are typically based on testing that indicates when the product may no longer offer optimal flavour. This does not mean it is unsafe or should be discarded—it is simply a recommendation for the best possible experience.

Unless the label says ‘parbaked’, all Spent Goods products are already fully baked.
They can be frozen, just defrost as you would any bread to enjoy. Once the bread is at room temperature, try toasting it.
e.g., How to warm frozen pretzels: Thaw for 10 mins and toast for 4-5 mins
So good!

Nutrition facts and ingredients for our products are listed on each product page, and on the product packaging.

Visit Allergens

All baked goods (excluding the pizzas that contain milk /meat) are Halal compliant!

Typically, our baked goods do contain barley and wheat. Both contain gluten.
However, our sourdough is naturally leavened over three days, which results in a lower gluten loaf of bread. This process allows the yeast to breakdown some of the gluten, compared to commercial bread which is made in hours, resulting in a higher concentration of gluten.

People who have low to medium gluten sensitivity are able to comfortably digest our sourdough bread. We strongly suggest that you start with a small amount, over a period of time, to gauge whether you have a reaction or not.

See Michael Pollen’s Cooked documentary on Netflix (Episode: Air) for more background on the way commercial bread is made.

While regular bread is leavened with packaged yeast, sourdough bread is leavened with Lactobacillus bacteria and wild yeasts. This mixture of bacteria and wild yeast is called a sourdough starter. It’s made by mixing flour and water and letting it sit until microbes move in and ferment it.

We don’t use commercial yeast or baker’s yeast in our sourdough which can be confusing for anyone if not in the business.

Our pretzel twists, pretzel bagels, and multigrain does contain commercial (instant) yeast.

As of mid 2024, we’ve moved to a batch production number (not expiry date) for all our products (except for the pizzas).

On request, we can pre-sliced sourdoughs, making it ideal for restaurants, schools and family lunches. Note that pre-slicing can dry out the loaf quicker. To keep your bread fresh as long as possible, we also recommend slicing just before use.

We love to hear that people are interested in using spent grains in their own baking.

Because the grains have a short shelf life and must be kept chilled until used (they sour quickly), we recommend approaching a craft brewer near you. Toronto is blessed with so many. It’s likely they will be happy to give you some for free.

In general, we’re delighted to support organizations and/or individuals using food by-products, such as spent grains. We’re happy to answer your questions, however, do note that, while we’re not asking for financial compensation for our time, we’d love the opportunity to private label or co-brand any products you do manufacturer, in exchange.

Get in touch if this type of partnership is of interest to you.

Our upcycled bread fights both food waste and climate change. By rescuing spent grains from breweries, we keep nutrients in the food system and reduce methane emissions from landfills. Learn more about how your groceries can fight climate change→

Yes. Choosing fresh, minimally processed local bread like Spent Goods helps cut packaging, transport, and food waste while still giving your family the fiber, protein and taste you care about. If you want to go deeper than bread and explore how meals, snacks and groceries can shrink your household’s climate footprint, visit Complete Guide to Climate‑Friendly Eating: Resources for a Sustainable Diet for practical tips, recipes and research‑backed ideas.