Sourdoughs & Sauces

In this " instant age " we want things now, no waiting. Unfortunately it seems to come at the cost of loosing some of the culinary and baking arts and traditions of our ancestors. We strive to embrace and utilize those practices in our breads nd pastries. No commercial yeasts are used and ingredients are natural, organic, and locally sourced, ( as much as possible ). Currently we have sourdough cultures from 10 countries.
Our sauces are my interpretation of tastes and recipes I have experienced in my travels across our country. I use various salts in my recipes for the breads, sauces, and dry rubs. Hawaiian Red Sea Salt, Brittany Grey Sea Salt, Black Sea Salt, Himalayan Pink, Baleine Sea Salt, Mediterranean Sea Salt. We also smoke the salts that we use in the rubs and sauces as well as making our own liquid smoke. We also smoke the jalapenos and pablanos to make our own chipotle and ancho spice powders and adobo sauce.
No GMOs' artificial sweeteners, and no high fructose corn syrup is ever used in any of our products.