Most of our signature breads are sourdoughs and rustics. Sourdough breads use natural yeast to make the bread rise. The natural yeast cultures, also known as “Starter” or “Levains”, can be kept alive indefinitely with portion being removed to make each new batch of bread. Sourdough breads take longer to prove (rise) and develop complex structures and flavors. Some of our loaves prove over 2 days so we need 48 hours’ notice for wholesale or special ordering. With our highly experienced professional technical Swiss and French chefs, we can ensure every perfect bite and flavor of our breads.