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Breads and Buns |
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What makes are buns better? At Anna's we believe in SOFT bread and buns. We do not make hard crusty breads that are hard as rocks the next day. We do not add chemical emulsifers or stabilizers to make our breads more consistant or to give it more shelf life. We stick with our commitment to making a pure product as best as we can. We have gained many new customers because our bread DOES goes moldy only after 4 or 5 days as the chemical laiden ones will last up to 2 weeks. Other examples about our care is the choice of flour and oils. We discontinued the use of flour with Bromite in it 2 years before it was disallowed by the FDA. |
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| Loaf Breads
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Buns
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