We use a several hundred-year-old, three-step process that yields perfectly crisp crusts, moist interiors, and exceptional flavors. We do not use any preservatives, conditioners, or chemicals of any kind, only four basic ingredients: flour, salt, water and leaven. Because the key to developing complex flavors, a thicker crust, and better texture lies in controlling the rate of fermentation, we employ several slow-fermentation methods that, on average, take three days to carry out.
Loaves including Kalamata Olive and Rosemary, Semolina Sesame, and Sunflower Wheat are made traditionally using the Sourdough method, where by wild yeast initiates fermentation. Breads such as Ciabatta, Roasted Garlic and Asiago, and Roasted Red Pepper Cheddar are made with the Preferment method, which yields breads that offer full flavor but none of the tang of the sourdough method. And our yeast rolls and buns utilize the Straight-Dough/Direct method, which uses commercial yeast.