[Tim Hancock]

I am not at liberty to discuss details, but one of my projects at work is developing bakery equipment to make high end artisan type bread from raw materials as opposed to how most commercial bakeries and their use of "parbaked" bread. We have a small bakery setup in a clean room in our building complete with retarders, proofers, rack ovens and deck ovens. We have been turning out some incredible bread as we are developing the equipment. Thus far my favorite is a toss up between the Parmesan Pepper and Asiago Cheese bread. We also did a pretty good Siebenfelder for those that are into the "bird seed" type of bread.