Mediterra Bake House is a bakery that uses decades old traditional sourdough baking methods. Founder Nick Ambeliotis, an Ohio native, bakes artisanal breads “like the village bakers, with time honored techniques that are long gone”. His way of baking takes an ample amount of patience, the highest quality ingredients and immense skill to bake the perfect loaf every time. Nick’s experience at his family’s grocery store, resulted in a dedication to fresh, quality ingredients which gave way to the Farm|Mill|Bake Program. He partners with sustainable farmer, Noah Hiscox, to grow the bakery’s own red fife heritage grains in Arizona. He also found the perfect stone-ground mill in Austria to mill the grains himself while retaining as much flavor and nutrients as possible. Every step of the process has been perfected to offer customers the most nutritious and delicious sourdough breads.