I produce all of my breads in my licensed kitchen (KC 1267). I use a starter culture that is 126 years old. I ferment the doughs for 24-48 hours (depending on the variation) and bake off the breads the day of delivery (they may even still be warm!).
Additional ingredients that I often use in specialty flavored breads are all from either my garden, Winter Creek Farm (Robin Bodony), or Persephone Farm (Rebecca Slattery). These items may include basil, arugula, garlic scapes, tomatoes (fresh or dried), spinach and other herbs. Items that I buy that are not local I try to get both organic and fair trade.