The traditions around the bread and wine that we use for our Eucharist have a rich history.
The bread we use in our church is flat and is made with only flour and water. The authors of Matthew, Mark, and Luke all recalled Jesus’ death as an event that occurred on Passover, meaning that his final meal the night before required the use of unleavened bread. Because of this we also do not use yeast in our bread, resulting in the thin, round unleavened wafer which we call a “host”. The word "host" is derived from the Latin hostia, which means "sacrificial victim". Our sacramental hosts are made by Cavanagh Altar Bread of Rhode Island, probably the biggest manufacturer of hosts in the nation, supplied by Andrew Lane Company.
The wine that we use is made from grapes and naturally fermented with nothing added, and the wine itself cannot have soured or become vinegar, nor can it have anything artificial added to it (preservatives, flavors). Our sacramental wine is a CS Gold Seal Pink Catawba from California, supplied by Egan's Church Supply.