Mediterra Bakehouse specializes in artisan breads using traditional French methods. Instead of relying only on commercial yeast and flours, we use a natural sourdough starter, and house-milled heritage grains from our wheat farm in Arizona. Our products range from the simplest white or grain loaf to buns, specialty table loaves, baguettes, focaccia and beyond. Each of our loaves is slowly fermented, proofed in a willow basket or tucked into French linen, and then cut, weighed and shaped by hand and baked in either one of our custom European volcanic firebrick or state-of-the-art commercial ovens. Through blending traditional techniques with modern technology, and using the high-quality ingredients Mediterra has been able to scale artisan baking. This means that we are uniquely positioned to be able to provide true artisan bread to a range of customers from small, independent cafes and restaurants, to high-volume hotels, universities, hospitals and food-service management groups. Our direct distribution network covers the Pittsburgh metro area and Southwestern Pennsylvania, Cleveland and Columbus metro areas and Eastern Ohio, and Northern West Virginia. We also offer options for delivery through approved redistributors.