Did you know that true sour dough bread requires time, patience, and a lot of love?
We do.
We spend over 60 hours making a loaf of our genuine, full flavored, sour dough bread and rolls. Our sour dough originated over 180 years ago in the south of France, nurtured from grapes. A wonderful genealogy.
The full flavor of our sour dough is smooth and robust, just like a fine wine.
Our sour dough comes from grape stock, as opposed to sour dough cultivated from a harsher and bitter environment of potato stock.
Or heaven forbid, as other bakeries in the Utah Intermountain area are accustomed to doing, "chemically enhance the dough" to simulate a sour dough flavor. Yuck. Not good. Not good at all.
Actually, I don't think that there is another bakery in the Utah area that is producing true sour dough. Check the ingredient list on the bag. Our declaration is a simple statement. Not a lot there.
Anything in the label you need a PhD in chemistry to understand? Cause if there is, it’s probably what is called "dynamiting the loaf". Other bakeries "dynamite" the loaf chemically to create a sour flavor. You know. Pucker power!
