No yeast is used in our bakery whatsoever!
Instead, we use a Certified Organic sourdough leaven that was created by the Farnan family, ZBS founders, in Wholefoods Kitchen in 1981 as the foundation of our long fermented sourdough breads.
Our pursuit is good bread from the ground up, providing honest nourishment through fresh Certified Organic and Biodynamic ingredients and natural long-fermentation.
This is particularly a feat for the loaves in our range characterised by a light, soft crumb such as our Ciabatta, Focaccia and Brioche, which is more difficult to achieve without the addition of yeast, but well worthwhile.