Look at the photo of our ciabatta rolls. Do you see how each one is different -- like snowflakes? That's because each roll is shaped by hand. Most bakeries cut them en masse with giant machines, but we weigh and shape each one by hand. It's good bonding time for the bakers.
We do our best to make them uniform, but ciabatta dough is by nature super sticky and impossible to form into pretty shapes. (The extra water in the dough is what creates the gorgeous holes and chewy texture made for sopping up sauce and olive oil.)
So, while they might be, lets say, "full of personality," they are also made with love and perfect for all your sandwich, panini, bun, dipping, and noshing needs.