Yeast is airborne throughout a bakery, and sticks to work surfaces, aprons and bakery equipment. If a bakery uses yeast in anything, it is in everything they make. That's why we have never used yeast, and never will. Our bread rises as a result of the starter method we use. They are not suitable for Passover because they are leavened.
Many people believe that yeast can aggravate allergies.
It is also thought that yeast-free, naturally leavened bread like ours is good for those with candida, which is an overgrowth of yeast in the digestive tract. Additionally, this is the way bread used to be made. The farmer grew organic grain, sold it to the baker, who ground it into flour and made it into bread using only water and salt. Brewer s yeast was later added to make it rise faster, and commercial yeast was created only about 100 years ago. We make bread the traditional way, yielding a flavorful, substantial loaf.