Alpine Breads has four generations of baking history dating back to the 1930 S. These were the days when Grandad (Richard Bertalli (Dick)) had to split the wood to fire the scotch ovens to be able to bake his breads. These were also the days when there were no commercial yeasts available and Dick would have to make his sour dough cultures to be able to leaven his breads. This is a 36-hour fermentation process that gives ALPINE BREADS its unique flavour.