Our Ingredients
The Difference Is,
In The Ingredients
Most commercial bread is machine-manufactured with
seed oils, 16+ synthetic additives & emulsifiers (what are those?)
and preservatives to
chemically extend shelf life.
Not feed your body.
None of it,
lives in ours.
Bread The Way
It Should Be
Pure Italian Tipo 1 Flour
Our flour comes from a family-owned mill grinding wheat for 180 years. They mill slowly to protect the wheat germ — keeping its natural nutrition, oils, and fiber instead of stripping them out.
Ours is held to Europe’s far stricter food standards. Nothing synthetic. No glyphosate — the weed-killer routinely sprayed on U.S. wheat just before harvest to dry the crop. No additives. No preservatives. And no potassium bromate — a “flour treatment agent” still legal in the United States, but banned in the EU, the UK, Canada, Brazil, India, China, and 40+ other countries over studies linking it to cancer and DNA damage in animals.
And it’s never enriched — a word that hides an ugly process. To make American white flour, the mill strips out the bran and germ — gutting the grain of its fiber, oils, and nutrients — what’s left is nutritionally dead. “Enriched” just means they dust a few pre-mixed synthetic vitamins back onto the wreckage.
The Bread Your Body’s Been Craving
Ultra Premium (UP®) Extra Virgin Olive Oil
We don’t order our olive oil by the pallet from some online warehouse. We walk down Park City’s Historic Main Street and get it from our neighbors at Mountain Town Olive Oil.
It’s certified Ultra Premium (UP®) — the highest grade of olive oil in the world. Independently lab-tested and judged by taste against standards stricter than any government’s: free fatty acids under 0.3% (1/2 of most “extra virgin” olive oil), and rich in the polyphenols and biophenols.
Those polyphenols are exactly the compounds studies link to heart and cardiovascular health, to lower inflammation, and the antioxidant protection at the core of the Mediterranean diet. They also give the oil that fresh, green, fruity aroma and peppery finish that helps create the unique flavor of our bread.
Most supermarket oil has lost it long before the bottle reaches the shelf. Ours still has all of it. And we mix it into every loaf, finish every loaf with it, and wouldn’t bake without it.
Finally, bread that isn’t working against you.
Sicilian Sea Salt from the Sea of Trapani
On Sicily’s western coast, seawater is still drawn into shallow salt pans and left to dry in the sun and the African winds — the same way it’s been done in Trapani since Phoenician times.
The salt that’s left is completely unrefined and untreated, naturally rich in iodine, magnesium, potassium, and fluorine and far
lower in sodium chloride than the table salt you know.
Italian Semola Rimacinata
The semolina that coats our dough is twice-milled from durum wheat by two families
who have been at it for generations — Molini
Pizzuti and Molino Paolo Mariani.
Paolo Mariani began in the Marche in 1905, on a mill whose first hydraulic stones were
turning back in 1792; now in its fourth generation, the family has chosen 100% Italian grain from the start.
Pizzuti shares the same devotion to Italian grano duro. Milling twice draws out a finer, intensely golden flour — full of the absorption and elasticity that slow, long-fermented dough depends on — and a little of it finishes
every loaf.
Molino Pasini Italian Brewer's Yeast
Like all our ingredients, the yeast we use comes from one of the oldest milling families in Italy, Molino Pasini,
Concentrated and built for our long-fermentation 36 hour Italian dough, it’s what professional bakers there trust to give focaccia, pinsa, and pizza romana their lift.
Water
Local, pure, high mineral content Utah water.
That’s it. Six ingredients. You can read them, recognize them, and pronounce every one.
