Old Country is one of the few bakeries still using the sponge-dough process, which gives our breads the strength to hold up to most anything placed on them. Plus by using fresher ingredients, separate starter doughs and a hearth-baking process, you’ll find each of our breads has a flavor and texture all its own. Even before the baking begins, our flours and grains are subject to unrivaled quality inspections from local, state, American Institute of Baking and our own quality assurance inspectors. Our sours are cultured naturally, with no chemical enhancements. And, rest assured, every Old Country product you serve is always Kosher/parve.