Pattison's use age old techniques that give our bread real flavor. The fermenting times of our breads will get no less than 24 hours of fermentation and in the sour dough recipes fermentation takes up to 62 hours from when the dough is made to when it is baked.

Our farmhouse loaves and other natural starter breads are made from our "mother dough" which was created by Pattison's over 2 years ago using old fashioned techniques giving these special loaves incredible flavour and texture. The natural starter has no commercial yeast added... just grown and nurtured using its natural enzymes along with organic flour.

All our breads and pastries in store are baked at approximately 4am in the morning ensuring the freshest possible product in our stores.

And like everything else at Pattison's it's exclusive to our stores and made by our Patisserie kitchen.