At Farm to Hearth, they operate differently from your average bakery. "We do things in the most inefficient manner possible," owner and baker Todd Solek says, "on purpose."  Solek mixes all of the Farm to Hearth dough by hand, from start to finish, without using modern machinery.  He bakes with the purest ingredients he can find, often using flours that he has ground himself using his stone mill. Solek does not bake with commercial yeast, preservatives, or chemicals. He refuses to sacrifice the quality of his product for the sake of higher yield or faster production. For Solek, the purity of his ingredients and integrity of his process are of chief importance.