http://www.klingersbread.com

Klinger's Bread is in South Burlington Vermont but they sell online too. Enjoy!

Our breads use an exclusive and unique starter that takes up to 18 hours to ferment and 30 hours from start to finish. When combined with old world recipes, the result is a distinctive chewy crust, rich flavors and wonderful aromas. This fermentation over time results in better keeping quality and more grain flavor.

Additionally, there are no oils, dairy, additives or preservatives used in our simple, all-natural baking. (except cheese breads and challah)

These breads have received rave reviews from NY Times food critic Craig Claiborne and bread book writer Bernard Clayton, Jr.. They are served in upper crust NY City restaurants, such as Lutece, La Bernadin and Aureole.