Give Your Customers a Reason to Come Back. All Year.
The Seasonal Rotation Program: a rotating lineup of signature breads from one provider — new every season, refined every year. Cater to what your customers want next, without adding a supplier.
How It Works.
You Choose
You choose your seasonal flavors and rotation calendar.
We Bake
We bake real sourdough from our 35-year starter.
We Rotate
We swap in a new mix-in each season.
You Stand Out
You offer something new, without adding a vendor.
What a year looks like.
Same naturally leavened foundation, new personality.
The Four-Season Rotation
- SpringPoblano & Aged Cheddar
- SummerJalapeño Cheddar
- FallHatch Chile Cheddar
- WinterCranberry Orange
The Three-Swap Year
- SpringGarden Herb
- SummerHoney Oat
- HolidayCinnamon Raisin
Design your rotation year.
Pick a month, choose a loaf, and it holds the slot until your next swap. Up to five rotations a year — then send us the calendar you built.
0 of 5 rotations placed.
Sourdough is just the example.
We run seasonal rotations across our whole portfolio.
Mexican Pastries
Seasonal concha colors and flavors, Pan de Muerto in the fall, Rosca de Reyes in January, plus holiday and pastel seasonal runs.
Ask us about a rotation calendar for this category.Focaccia & Flatbreads
Tomato-basil in summer, caramelized onion in winter, garden herb in spring, roasted squash in fall.
Ask us about a rotation calendar for this category.Table Breads
Herb pull-aparts for spring, sweet corn loaf for summer, and harvest molasses loaves for the holidays.
Ask us about a rotation calendar for this category.Build your seasonal rotation
Tell us the seasons you want to hit — or send the calendar you just built — and a bakery program manager responds within one business day.
- Direct response from a bakery program manager, not a generic inbox.
- Culinary R&D team available for custom development.
- SQF-certified production at both facilities.