Chef Leigh Rathner and Cindy Rosenberg

The common thread among all of NightWork Bread Co’s products is that they are all naturally leavened. Partners Leigh Rathner and Cindy Rosenberg use a sourdough starter as the leavening agent for everything they make. Sourdough and naturally leavened wheat products utilize a fermentation process that breaks down certain proteins in the wheat making the bread easier to digest. NightWork Bread Co’s long-fermentation process involves at least 16 to 24 hours of fermenting. Using a sourdough starter and a long-fermentation process was how most bread was made before the turn of the century. NightWork Bread Co prefers this historical method of fermenting and baking their breads, and they take a lot of time and care in the process. They only use high quality ingredients, like fresh organic wheat flour milled within 30 days or less, because it is a time-consuming process, so their bread is not only digestible... it is delicious!