It’s the naturally leavened, rustic sourdough difference.
Our two main breads, rustic sourdough (flour, water, salt) and sandwich bread (flour, milk, butter, salt) are both naturally leavened, never commercially yeasted. This ancient way of rising dough allows for long fermentation to take place, causing our bread to be far more easily digestible for everyone, but especially those with non-celiac gluten intolerances. In addition to being gut-friendly, our bread is also taste-bud-friendly when compared to your average mass-produced loaf. Fermentation, while having its health benefits, helps our bread to develop and carry more depth and complexity in flavor, allowing it to not just be an afterthought to a dish, but as much of a centerpiece as the rest of our high-quality ingredients.