Nutrition Facts 

This ancient method of causing dough to rise is
achieved without artificial additives or commercially
generated ingredients. The dough ferments from
naturally occurring bacteria that proliferate when
flour and water are mixed.

At Sonoma we prolong the fermentation process
by chilling the doughs as they rise. These specially
tempered doughs have a unique sourdough taste
with its open crumb and chewy crust. The introduction
of sourdough breads into the human GI tract has a
useful effect in aiding digestion and facilitating
the body's access to nutrients in the sourdough.

All of Sonoma's breads are made with the best quality
flour we can find. We endevour to use organic ingredients
in our breads when commercially available.