Baking from scratch was the norm for our parents, grandparents, and great-grandparents. They were concerned about making great-tasting food to nourish their family’s bodies. So is Great Harvest. Through the generations, our world has turned to cheaper, easier, less time-consuming methods of food preparation, losing the benefits of handmade, healthy baking and cooking. In fact, so-called “fresh” baked bread is often made from frozen dough. It may have been processed in bulk at a central distribution center and then sent to various store locations months ago. Even if the dough was recently made, it was most likely made from commercial flour with additives, conditioners, and other manipulation of the wheat’s original form. In other words, what you may think of as “fresh baked bread” is probably not very fresh at all — only recently baked.