Selections vary daily! "We source our flours from King Arthur Flours, Barton Springs Mill in Texas, Lindley Mills, in North Carolina, and Day Spring Farms, here in Georgia. We use only Plugra Butter in our croissants, danishes, scones, and cookies," he says, "and we use fruits and produce from local farmers when available. We believe in only natural fermentation and do not use manmade yeasts in our bread. We strive for a long fermentation process (72 hours) with all of our sourdough breads."