Handcrafted, wood-fired sourdough breads and baked goods look differently, taste differently, and smell differently than conventional supermarket breads and baked goods.  We bake at higher temperatures 500 - 900 degrees, so the crust has different coloration ranging from light brown to darker brown (and slight char) as it is roasted at higher temperatures, kind of like coffee beans.  We use fresh ground whole wheat flour, so the bread is more dense, yet more flavorful than conventional breads.   Sourdough lends a more tangy flavor and more nutrition than yeasted breads.  

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