Over half a pound of pecans and raisins in every loaf.

A half pound of big, juicy Red Flame raisins and toasted pecans are baked into every loaf made with organic flour. Toasting the pecans is important. Toasting takes time and time is money. But it also adds a lot of flavor and depth to the pecans. So we do it.

Calling it dense is an understatement. It’s very firm, something you’ll want to be ready for. (Some folks think it’s stale, but with all the fruit it’s almost impossible for this to go dry in less than a week.) The New York Times raved that it “redefines the category” of breads baked with fruit and nuts, and I don’t think anyone has caught up with it yet.