In Season’s bread and pizza doughs are one hundred percent organic and naturally leavened. Crafted with no sweeteners or oils, our doughs contain only organic flour, fresh Teton water and our own live yeast culture.
Using live instead of dried yeast allows the bread to remain fresh much longer than factory baked bread while it also does not require preservatives to ward off mold. Similar to fermented foods such as sauerkraut and kombucha, our bread is fermented by using lactobacillus cultures, a probiotic beneficial to the gut. The lactic acid produced from these cultures helps decrease the levels of phytic acid (which is the leading cause for gluten intolerance) and in turn allows other nutrients to become more readily available and absorbable. Fermentation is the most efficient source of nutrient rich foods full of enzymes and probiotics yet has decreased with the advances of technology and processed food preparation.
Our CSB (community supported bakery) shares are full for Fall 2020.