We are known for our traditionally-made breads and baked goods, produced using only the best local ingredients. All of our products are handmade by our in-house bakers, every day, using local stoneground flour, local desert salt and filtered water. Our Bree street sourdough is made using Jason’s 14-year-old levain starter (named Henry), while our rye breads are made with our 12-year-old rye starter, Jessica. All of our breads are given the luxury of a long fermentation period. This fermentation, combined with Jason’s knowledge and experience, is what sets Jason breads apart from others. This honesty and integrity has become an important part of our ethos, and we are committed to producing consistent quality over quantity. We bake everything today, to be enjoyed today. Our products are a labour of love and can take between two and three days to make – we don’t rush this process as the exacting results are what’s become expected of us. We pride ourselves on this unwavering commitment to an authentic production process.