We produce 15 different styles of breads, and an additional 20 seasonal breads throughout the year using a European-style hearth oven. The breads benefit from a unique and lengthy 3-day process which ensures maximum development of flavor and texture. 

There are no frozen starters, no shortcuts. No preservatives or artificial ingredients. Just old world artisan baking and a passion and commitment to tradition, quality, and your health.

All breads use unbleached, unbromated flours and are hand crafted daily. Master Baker Lionel Vatinet’s respect for fermentation and blending an old-world approach, craftsmanship, and belief system with new world tastes helps create an exceptional experience for our La Farm “compagnons”.