Graham Beck
Graham Beck has long been a trailblazer in sustainability and the organic movement. His journey into fermentation began in the early 1980s with an unassuming invitation to bake sourdough bread in the home kitchen of Poppy Weaver, co-founder of The Green Door Restaurant. This initial spark of curiosity evolved into a lifelong passion, culminating in the founding of Little Stream Bakery in 1992, nestled in Ontario's rural Ottawa Valley. Here, Graham began crafting artisan organic breads using a cherished Ottawa Valley sourdough starter.
From the outset, Graham emphasized traditional grains sourced locally, including Spelt, Kamut, and Rye. Responding to an increasing demand for gluten-free options, he was ahead of the curve, producing a gluten-free rice loaf as early as 1993. By the early 2000s, he expanded his gluten-free offerings significantly, eventually opening a dedicated gluten-free production facility in 2017.
Graham's philosophy has led to an impressive and diverse array of breads. As an advocate for fermented foods, he champions their nutritional benefits, describing them as “traditional foods that are easier to digest, more bio-available, and enriched with deeper, richer flavors.” Beyond bread, his passion for fermentation extends to making his own kombucha, yogurt, sauerkraut, and other lactic ferments, reflecting his commitment to crafting foods that nourish both the body and the soul.