Ony natural ingredients are used—stone-milled grains, pure water and salt. Some breads have added fruits, nuts, or seeds. Hillside specializes in whole grain, naturally leavened bread.

The grain is stone-milled before each bake ensuring only the freshest flour is used in our breads. Hillside breads are made with whole wheat, wheat, whole rye, barley, and spelt flour and various seeds and whole grains.

Once the flour, water, natural leavening (sourdough) and salt is all mixed together, the dough is left to rise for several hours and then the dough is folded over. After a rest following the folding, the dough is weighed and divided, pre-shaped, and left to rise on the bread table.

The dough is shaped into a final form and placed on covered racks either in individual baskets or on a linen couche, away from air drafts, for the final rise. Seasonal temperature variations and humidity are strong factors influencing the long fermentation time for naturally leavened breads.