When water and flour are fermenting, wild yeasts consume starches and exhale carbon dioxide.

The dough captures the natural carbon dioxide and inflates the dough with microscopic air pockets. This process is creating the open, airy structure unique to artisanal sourdough.

For Ajre, air has a deeper meaning than bread. It is the invisible ingredient in anything we do. You feel it in the air when you are in the right place.