Little Northern Bakehouse Launches Sourdough Line

Little Northern Bakehouse, a leader in gluten-free and plant-based breads, is expanding its lineup with two new Sourdough Wide Slice Loaves debuting at Natural Products Expo West 2026….
Little Bake

Share this article:

Little Northern Bakehouse, a producer of gluten-free and plant-based breads, is expanding its lineup with two new Sourdough Wide Slice Loaves debuting at Natural Products Expo West 2026. Made with a house-crafted gluten- free sourdough starter and sprouted ancient grains, these loaves bring authentic sourdough character to full-sized, gluten-free sandwich bread designed for everyday eating.

The new gluten-free sourdough lineup includes:

Classic Sourdough Wide Slice

A soft‑textured, versatile loaf with a balanced sourdough tang, Classic Sourdough Wide Slice is made for sandwiches, toast, and the everyday moments where great bread matters.

Multigrain Sourdough Wide Slice

Crafted to satisfy cravings for multigrain breads with a heartier texture, this loaf features a blend of sunflower and pumpkin seeds for a wholesome, flavorful crunch.

“The natural‑foods space keeps evolving, but one thing that never changes is the need for safe, reliable options for people who eat gluten-free. Our goal is to make gluten-free bread families can trust without feeling like they had to compromise taste and texture,” says President Stan Smith. “By crafting our own gluten-free starter and adding sprouted grains to our new sourdough loaves, we’re giving gluten-free consumers healthier, allergy-friendly choices that still deliver the familiar comfort of great bread.”

EXPO West attendees can experience both new sourdough varieties firsthand at the Little Northern Bakehouse booth #1680, with sampling, media materials, and product experts available throughout the show.

About Little Northern Bakehouse

From soft and delicious wide slice loaves, whole grain, and sprouted breads to sturdy buns, chewy bagels, and artisan-style pizza crusts, Little Northern Bakehouse delivers all the joy of the real thing. Gluten-free. Made without major allergens—including eggs, dairy, peanuts, tree nuts, sesame, soy, and wheat—Little Northern Bakehouse gluten-free baked goods are always plant-based, Non-GMO Project verified, and glyphosate-free. And never short on real taste and texture consumers love! Learn more about Little Northern Bakehouse and our gluten-free products at LittleNorthernBakehouse.com

About International Bakery

International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

Customer_Espiga

MOA Foodtech and Espiga Target Egg Reduction

MOA Foodtech and Espiga I+D have formed a Bakery Innovation Alliance to help bakery and pastry manufacturers reduce their reliance on eggs and eliminate emulsifier E-471 from selected formulations.
Trivi Bread Line

Pack Expo Exhibitor – Trivi

With more than 400 installations worldwide, TRIVI’s expertise spans three core product families: Sweet Lines, with over 200 installations for croissants and laminated pastry products
All images © 2010-2026 Georgie Glass.

Baker & Baker Launches Premium Muffins

Baker & Baker, a leading European bakery products manufacturer, has launched a mixed box of premium muffins in response to customers requiring more flexibility and choice. 
Roland Innovator

From Recipe to Reality

Senior Editor Joseph Clarke speaks with Roland Thiemann, Show Director of Anuga FoodTec, about how automation, AI, energy efficiency and transferable technologies are helping bakers industrialise more complex products without compromising quality, flexibility or process stability.
DELIFRANCE_Assortment

Vandemoortele and Délifrance unite

Vandemoortele and Délifrance can now operate as one following clearance of their transaction by the UK Competition and Markets Authority (CMA), marking the start of a new chapter for the two bakery businesses.
Matthew Jones

Bread Ahead, and Beyond

Bread Ahead founder Mathew Jones discusses the enduring appeal of sourdough and doughnuts, taking the concept overseas and why developing the next generation of bakers has become central to his ambitions.
GEA Pack Expo

Pack Expo Exhibitor – GEA Bakery

GEA Bakery offers engineering precision, driving Innovation and helping manufacturers achieve greater flexibility, consistency and efficiency across modern bakery production.
GEA From the Expert

Rethinking innovation in industrial baking

Fabio Del Prete, Senior Vice President at GEA Bakery outlines how technology, data and collaboration are helping bakery manufacturers balance efficiency, flexibility and product quality.
St Pierre 4 Mediterranean Herb

St. Pierre Targets Lunchtime

St Pierre, one of the UK’s leading premium bakery brands, is expanding into lunchtime occasions with the launch of Soft Pretzel Rolls and Mediterranean Herb Brioche Rolls.
FRITSCH 100

Fritsch – Celebrating 100 Years!

In the world of bakery technology, the name FRITSCH has been synonymous with German engineering and dough processing for 100 years.  
Scroll to Top