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If San Francisco were in Europe, you would expect sourdough bread with the legendary European flavor. They're not going to move San Francisco, but you can have that marvelous bread.

In 1962, Mr. Michael Angelo Morabito, Jr. brought the San Francisco sourdough starter to Pennsylvania. He nurtured it for twenty years then added a special blend of European Master Baker’s dough. Long fermentation, the best ingredients and hearth ovens combine to make the hearty Spolettini.

The result is a football shaped roll that is crusty on the outside, moist on the inside and robust with real flavor and texture.


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