Most people have absolutely no idea what goes into making a loaf of Sourdough, or a bagel or the “humble” croissant.
Humble nothing. When it comes to true craftsmanship, a croissant is anything but… That little mofo actually takes three days to make.
It doesn’t have to take three days but what sets Jason Bakery apart is an unwavering commitment to an authentic production process, one that has been 21 years in the making, and is filled with 100% pure butter and the finest stone-ground flour.
Quite frankly, Jason doesn’t f**k around.
But why spend 3 days of your life making a croissant or a loaf of bread when most people don’t, in an age that is heavily controlled by instant gratification, quick returns and fast food?
Integrity. And because truly delicious things (ones that aren’t filled with preservatives and fake flavour enhancers and all the other bullshit that mass-production revels in) take time. Not to mention skill.
Did you know?
A Jason Bakery sourdough loaf is good for those who have been diagnosed with gluten sensitivity or diabetes. You can thank 60 hours of fermentation and the acidity of a Sourdough for that.