At ShaSha Co. we use modern scientific research to discover
the ancient ways of baking to improve upon them.

ShaSha Co. is the only bakery in Canada that has received the National Council of Canada IRAP, 1999 (Industrial Research Assistance Program) grant. This is a federally sponsored program through the University of Guelph that provides the means for dedicated researchers to advance Canadian products.

Why research on bacterial culture? Instead of using commercially produced yeast, sourdough method baking relies on naturally occurring bacterial cultures that have to be carefully developed to provide the fermentation for leavening bread.

These cultures or bacteria-fungus replace commercial yeast. This is good news for the increasing number of people discovering they are yeast sensitive. Sourdough cultures are natural airborne beneficial bacteria and fungus and not commercially manufactured. As a result, many of those inflicted with yeast intolerance can enjoy our breads.