Since 1998, Nashoba Brook Bakery has been crafting slowrise breads following a 6000 year old process. Our own wild yeast, captured using Concord Grapes growing along the banks of the Nashoba Brook, powers the long slow fermentation of our doughs, and the result is more nutritious, more delicious and easier to digest than commercially yeasted breads. Read more about slowrise and the health benefits of real "sourdough" breads here: https://www.edibleboston.com/blog/slowly-risen-and-formed-by-hand-at-nashoba-brook-bakery AND here: https://www.theguardian.com/lifeandstyle/2014/aug/12/rise-sourdough-bread-slow-fermented-health-benefits. Come visit our bakery cafe in West Concord; slow down with us, and watch the dough rise as the Nashoba Brook flows by our back door.