That we will have non-Clover-baked bread. Maybe you should try a sandwich today so that tomorrow is that much better?
After a 2-year process, Dane and the team start overnight baking tonight. We will send pita to all the locations, and by Tuesday afternoon/Wednesday morning, the bread will be everywhere. The oven cranks out pita at a rate of 700 pitas/hour.
This bread is completely different than what you’re used to. It’s chewy and yeasty and uses 20 percent whole wheat from Four Star Farms.