Our breads, rolls, and the like, are made using a lovingly tended sourdough starter from Italy.  Our classic white sourdough and pain au levain breads are made by hand using a 36 hour process from start to finish, including an overnight cold ferment: which results in a breads with tender, wonderfully chewy crumb—perfect for slathering on butter, or popping in the toaster—and a distinctive, sweetly sour flavor.  Because our breads are each made with carefully chosen artisanal flours, hailing from family-run Janie’s Mill, the acclaimed heritage grower Anson Mills, and Sunrise Mill organic flour, you can know that each loaf contains only organic ingredients and is not only incredibly satisfying and delicious, but contains superior nutrition, as well.