Beyond Bread's recipes add no fats and for the most part no sugar. They use only unbleached, unbromated, hard wheat flours that result in fragrant, feather-light breads. Great care is lavished not only on the bread, but on the customer as well. Tucsonans don't like to wait in line. That's why we choose to live on the verge of nowhere.
Great care is taken to insure expeditious and swift service.
Although lines are long, they move swiftly, snaking past the seductive pastry displays, and winding up in front of the towering wall of freshly baked loafs. Three cashiers and a crew of fast-moving servers use a powerful computer system that has a server already filling your request or making your sandwich before you're even done paying the bill. Of course one benefit of standing in line is indulging yourself in the marvelous smell of baking bread and watching a bakery in full production. Temptation beckons, especially from the immaculate glass cases showcasing pastry chef Terri LaChance's spectacular handiwork. After logging in time at the Phoenician, LaChance has been practicing her art at Beyond Bread for the past two and a half years.