Forgotten Flavours, Explained
What we do, how we do it, and the benefits it has!
At Forgotten Flavours, we’re proud to be recognized for creating products our customers love — but just as importantly, we create products that love our customers back.
How do we achieve this? Through Pride, Passion, and Purpose in everything we do — from sourcing the finest ingredients to applying time-honoured techniques with care and precision.
One can say many great things about their products and the benefits they offer — but the real test is how you feel. Try it for yourself; your body will tell you the truth.
The Best Ingredients Available
We source locally whenever possible, selecting only the highest-quality ingredients — never the cheapest. From organic grains milled fresh daily, to rich, creamy dairy, to free-run eggs, our locally sourced Manitoba products help us achieve the exceptional taste and quality our customers have come to expect.
Natural Wild Yeast — No Commercial Shortcuts
Our exclusive wild yeast cultures are grown and cultivated daily using organic materials such as fruits, vegetables, dairy, and grains. This slow, natural process creates a rich spectrum of aromas, flavours, and textures — while also producing food that truly nourishes your body and supports a healthy gut.
48-Hour Long Fermentation
Whether it’s our breads, pastas, cereals, or wild yeast pastries, every product undergoes a 48-hour fermentation process. This combination of wild yeast and long fermentation breaks down harmful enzymes, gluten, and carbohydrates found in grains — all while unlocking essential nutrients your body needs. Because when it comes to quality and health, you should never rush a good thing.
We summarize this by saying
Source Local, Make Healthy, Be Happy!
Method & Ingredients - Why They Matter
Over the past 30+ years, more and more North Americans have been moving away from products made with wheat grains — breads, pastries, pastas, and cereals — due to various health and digestive concerns. This might not seem alarming if these were new additions to our diets, or occasional indulgences like fast food or snacks. But bread and other wheat-based foods have been essential parts of human diets for thousands of years. Often referred to as the “staff of life”, bread has literally shaped our evolution, providing key nutrients our bodies need.
So what changed? Why do so many people now struggle with wheat products?
As it turns out — almost everything.
It starts with the ingredients: where they come from, how they’re grown, and how they’re processed.
Modern, highly complex hybridized grains are harder for our digestive systems to break down. In addition, many farming practices now rely on chemical treatments for growing and harvesting, further impacting the quality of the grain. The result is ingredients that are tougher on our gut and far less nourishing for our bodies.
But the method of making bread has also changed. We’ve moved away from the ancient practice of long fermentation to commercial baking processes that use rapid-rise yeast and unnecessary additives. What once took two to three days to prepare and bake, is now completed in just a few hours — skipping the natural fermentation that breaks down enzymes, gluten, and carbohydrates in a way that supports healthy digestion.
The end result? Highly processed products that often harm our bodies more than they help, contributing to the rise in gut-related issues and other chronic ailments.
I bought a loaf of your caramelized onion and wild rice bread this morning. Hands down, one of the best breads I have ever eaten. So glad I came across your little store. I will definitely be back for more.
Susan S.
I just wanted to let you know how incredibly great your bread is!!! I met Chris at The Potato Store today and I didn’t have much time to talk but I bought 2 loaves of bread! I cannot tolerate gluten and I had this amazing bread! I had to stop myself from eating the entire loaf. It actually tastes like bread!!
Chris was very knowledgeable!
Barb D.
Hi I bought a bead today at the farmers market!
It tasted fantastic and as a gluten intolerant person I don’t feel any typical problems. Thank you very much!
Kyra