Bread-making and the growth of civilization go hand in hand. Humans learned to harvest grains and harness wild yeast to make delicious and nutritious bread to feed their loved ones. The wheat and wild yeast that we used to cultivate have gradually been replaced in commercial baking by fast-acting and hardy varieties, but those wild yeasts and heirloom grains still exist, and can produce breads of rich flavor and great nourishment.
At Au Contraire we use wild-caught yeasts originating from wine-grape vineyards in California, and will soon have some Missouri strains as well! We use locally grown grains and no preservatives or additives. Flour, water, salt, and natural yeasts are the basis for everything we make. We hope you will try our breads and love them as much as we love making them!