Our “Sonoma Cultures”   There is no commercial yeast present in our breads.  The leavening power is achieved by the use of a long fermentation by wild microorganisms.

Fermenting this way takes longer, but the bread develops all the good flavors of the grain, a dense crumb and a wonderfully satisfying chewiness.

Our fermentation cultures are the result of years of capturing and experimenting with different combinations of the wild yeast and lactic acid bacteria naturally present in the microbiologically, and otherwise unique environment of the region's vineyards, farms an wildlands.

We call them “Sonoma Cultures”.  Each one has a particular mixture of several wild yeast and lactic acid bacteria strains that allows us to create different  breads with a relatively lower acid content than most sourdoughs, rich in flavor and color and resistant to spoilage without the use of preservatives.