We source our sea salt from Guérande. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread – the sourdough – as a starter for the next batch. The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fed with waste wood that cannot be used for any other industry.