The Baeho journey starts with the creation of our signature starter. Flour and water mix with the natural yeasts in the air to ferment and develop into a starter that’s brimming with flavor and rising capability. The starter is refreshed constantly in order to maintain its fantastic flavor and rising potential. We take tremendous pride in cultivating our sourdough starter in the same way as has been done for millenia. While our product may be new, its core processes are truly ancient.

After our starter is refreshed, we incorporate it into the rest of the dough mixture. The dough is kneaded and then shaped before being individually placed into our specially engineered pans. Letting temperature and time work its magic, the sourdough ferments and rises, allowing for the unique Baeho shape and texture to take its form.

At Baeho we don’t cut corners, which is why we ferment our sourdough Baehos for a full 20 hours before baking in our state of the art ovens. We sincerely believe in providing outstanding quality and authenticity, and strive for excellence during every step of the process.

For the baking process, we choose to parbake our Baehos. Parbaking is a technique where the dough is only partially baked before being removed from the ovens to cool. This allows for the final bake to be done at home by you, meaning the Baehos literally pop out of your toaster freshly baked, instead of being 'reheated' or 'toasted' like many other companies have you do. Parbaking helps maintain phenomenal freshness in both texture and taste, which we feel are essential qualities for any great bread product. 

After the Baehos have cooled, we stack, pack and freeze them until they’re ready to be eaten. Freezing the Baehos keeps them fresh and also removes the need for preservatives in the dough (which we think is fantastic!). To prepare at home, remove one from the freezer, toast it, top it and enjoy! It’s really that simple!