Sourdough bread is recognizable for its chewy crust, springy crumb, and rich, homey sour flavor. However, the starter that causes sourdough bread to rise does not have to make bread sour. At Au Contraire, the same starter that is used to make traditional sourdough is used to make buns, bagels, sweet enriched breads (like panettone) and more. We use no commercial yeast in our breads, preferring to let nature take the lead with the wild yeasts that came off the organic grapes of the California vineyards we used to live and work near. Bread made with this traditional leavening method is more nutritious, easier to digest, and we think, tastier.