In 1988, our founder Nancy Silverton combined flour and water with organic grapes. These ancient ingredients and their wild yeasts were the beginning of our signature sourdough starter. From it we created our whole wheat and rye starters. These three starters are the foundations for virtually all of the breads we make. Although the elements are basic, producing our bread is not simple. As they are alive, our breads require a daily response to environmental changes and constant fine tuning of our bread making techniques. When you try our breads you will taste the quality and flavors that only this kind of passionate attention to detail can assure. Pecan Raisin Oval: One of our restaurant customers asked us to develop this bread for them. We liked the results so much, we decided to share it with our friends. It has a wonderful nutty flavor with a touch of sweetness from the raisins. You have got to try this bread!