In December 2021, Petaluma moved to a new baking facility and made some tweaks to our baking methods. Our updated batch is as minimally processed as previous batches (gently baked in a convection oven) but we used a different baking mold that resulted in fewer broken pieces and far less crumbling. Our new baking facility also has a much longer convection oven, which allows us to bake the food at a lower temperature, helping to preserve nutritional quality and resulting in more uniform coloring. Our previous baking facility roasted the food at a slightly higher temperature, which resulted in more of the yellow/orange coloring in some of the pieces.