We make our bread at our Big Kitchen location from scratch, every day. We start with certified organic flour from family farms, stone-ground in small batches.

Many of our breads are leavened naturally, using traditional starters and a slow fermentation. Starters are living organisms that are refreshed each day with flour and water to provide an environment where wild yeasts can flourish before being incorporated into the bread dough. This type of bread is often referred to as sourdough, but you'll find that not all are particularly sour due to the amount and type of starter used.

Starting with the combination of flour, salt and water, some of our breads are simple and pure; others incorporate different ingredients to tailor flavor and texture to a variety of uses. There is certainly an Atwater's bread for every occasion.